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Yield
Serves 6 (serving size: 1 1/2 cups)
Photo: Maren Caruso; Styling: Nissa Quanstrom

How to Make It

Step 1

Combine labneh, lemon zest and juice, salt, pepper, garlic, and oil in a microwave-safe bowl. Set aside.

Step 2

Cook pasta as package directs.

Step 3

Meanwhile, pulverize saffron with a mortar and pestle. Add 1/2 cup hot pasta water and loosen saffron bits. Pour into a small saucepan, add butter, and heat until simmering; keep hot. Microwave labneh-lemon mixture until hot but not boiling, 1 minute. Rinse crab with hot water in a strainer to warm.

Step 4

Drain pasta and return to pot. Toss with saffron butter. Add labneh mixture, crab, half of dill, and a little Aleppo pepper and toss very loosely to mix slightly. Pour into a warm rimmed bowl. Sprinkle with remaining dill and a little more Aleppo pepper. Serve with more Aleppo pepper at the table.

Step 5

*Find labneh at Middle Eastern markets, Aleppo pepper in some stores' spice aisles, and Aleppo and Urfa biber at worldspice.com

Saffron, Walla Walla, Washington

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