Snow Crab and Scallop Cacio e Pepe on Linguine – Kilted Chef

Ingredients

• 12 ounces linguine
• 1 tablespoon olive oil
• 1 pound scallops, patted dry
• 1/2 pound snow crab meat, cooked and shredded
• 2 teaspoons freshly ground black pepper (adjust to taste)
• 1/2 cup unsalted butter, cut into cubes
• 1 cup finely grated Pecorino Romano cheese
• 1/2 cup finely grated Parmesan cheese
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)