Recipe: Linguine with Crab, Lemon, Chile and Mint

This evening, we made the Linguine with Crab, Lemon, Chile and Mint recipe (p.77 in the Jan 2012 issue of Bon Appetit) minus the mint.  It was good but wasn't amazing; it needed a bigger punch of flavor.  We'll definitely try the recipe again but will be making the following adjustments:

• Adding the mint (I think that was a key ingredient we were missing)
• At least double or even triple the amount of garlic
• Measure the amount of shallot (I think I was short by a little bit)
• Add another chile to ensure the spice comes through
• Not add the extra tbsp of olive oil at the end

http://www.epicurious.com/recipes/food/views/Linguine-with-Crab-Lemon-Chile-and-Mint-380610