A delightful twist on the classic crab linguine, featuring a creamy sauce and fresh herbs.
Combine the chicken broth and white wine in a skillet.
Use a wide skillet to allow for even reduction.
Boil the mixture until it reduces to about one-third of its original volume.
Keep an eye on the liquid to prevent over-reduction.
Remove the skillet from heat and whisk in the half-and-half and evaporated milk until blended.
Whisk continuously to ensure a smooth mixture.
Return the skillet to heat and simmer until the mixture reduces slightly.
Stir occasionally to prevent sticking.
Mix the butter and flour into a paste and whisk it into the sauce to thicken.
Ensure the paste is smooth to avoid lumps in the sauce.
Add the crab, parsley, green onion, salt, and lemon juice to the sauce and cook until heated through.
Gently fold in the crab to keep the pieces intact.
Cook the linguine according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss the cooked linguine with butter and Parmesan cheese.
Mix well to coat the pasta evenly.
Pour the sauce over the pasta and toss to combine.
Serve immediately for the best flavor and texture.
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