Key Lime Pasta With Crab and Mustard Sauce

The tart flavors of the small Key limes is best, but the larger Persian and Tahitian limes are just fine for this dish. For ZWT 5 from The Sugar Mill Caribbean Cookbook.

• Ready In: 15 mins
• Serves: 6-8
• Yields: 1 dish

Ingredients

• 2  tablespoons olive oil
• 4  shallots, minced
• 2  tablespoons Dijon mustard
• 1  tablespoon grainy mustard
• 1  cup white wine
• 2  cups heavy cream
• 1 1⁄2 lbs  cooked  crab or 1 1⁄2 lbs lobster meat
• 1⁄2 teaspoon cayenne
•  salt and pepper, to taste
• 1 1⁄2 lbs linguine, cooked and drained
• 1  grated lime, zest of

Directions

1. In a saucepan, heat olive oil. Add shallots.
2. Saute slowly for 1 minute.
3. Add the two mustards and white wine.
4. Cook and stir for 1 minute, then add cream.
5. Simmer til thickened.
6. Add lobster or crab, cayenne, and salt and pepper to sauce.
7. Add the sauce to the hot pasta and toss.
8. Garnish with lime zest. Serve.