Orange Ricotta Crab Linguine

I'm a Florida native, born and bred, so I grew up eating the best of the best oranges. The ones used in this recipe actually came from a friend's backyard, so they're probably some sort of hybrid. When you're shopping, make sure you get an orange with a nice looking rind and since you'll be using it in the recipe, make sure to wash it before you grate it. Navels would be lovely here. Really any citrus would work in this recipe (personally, I'm a big fan of grapefruit and crab) just make sure to take it easy on the amount of rind you use if the citrus is on the tart or bitter end.

This pasta is actually really easy- it's made even easier if you use store bought ricotta. My chef husband made ours from scratch which I can show you to do at a later date, if you're feeling really ambitious. Either way, this would totally be a great date night meal since it's fairly impressive and makes the perfect amount for two people.

Orange Ricotta Crab Linguine

Ingredients: (These are all approximate, so feel free to adjust based on your own taste.)

• two slices of thick cut bacon
• approximately two-three small or one very large orange
• tablespoon of apple cider vinegar
• teaspoon of olive oil (I used lemon flavored because it's extra delicious)
• two handfuls of mixed greens (I used baby spinach and arugula)
• 8 oz. of lump jumbo blue crab meat (you can get this in the seafood section of most grocery stores)
• one package of linguine or other pasta of choice
• 8 oz. of ricotta cheese
• salt and pepper to taste

Directions:

1. Cut bacon into smallish (1/4 inch long) slices.
2. Place bacon in a large, COLD skillet over medium heat.
3. Place pot of water on stove over high. (DUH. This is the water you're boiling the pasta in.)
4. Wash your oranges. Then, grate the peel until you have about 1/4 cup of grated orange rind. Set aside.
5. Juice your oranges and remove the seeds. 
6. While your bacon is rendering (i.e. cooking until sizzling), mix the juice from the orange with the vinegar and olive oil. Whisk, whisk, whisk. Set aside.
7. When crispy, remove bacon from pan and place on a paper towel lined plate. Leave the bacon grease in the pan.
8. When your water is boiling, add the pasta, and set a timer for it.
9. Place greens in the pan and stir until they begin to wilt. Add the crab meat, bacon, and orange juice/olive oil mix and reduce heat to the lowest setting.
10. In a large bowl, mix the ricotta with the orange rind until it's thoroughly incorporated.
11. Drain the pasta and add it to the ricotta bowl, stir, then add the greens/crab mixture.
12. Salt and pepper to taste. White wine would be nice.