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Creole Tomato and Crab Linguine

Ingredients

• ½ (16-ounce) package linguine
• ¼ cup unsalted butter
• 2 tablespoons olive oil
• 1 small bulb fennel, thinly sliced (about 1 cup)
• 6 cloves garlic, chopped
• 1 pound Creole tomatoes, chopped
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1½ teaspoons kosher salt, divided
• ¾ teaspoon ground black pepper, divided
• 1½ cups grated Manchego cheese
• ¼ cup chopped fresh parsley
• 1 (8-ounce) container jumbo lump crabmeat, drained and picked free of shell
• 1 Creole tomato, thinly sliced
• Garnish: grated Manchego cheese

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