- 2 cups labneh, homemade or store-bought*, or plain whole-milk Greek yogurt
- Zest and juice of 1 large lemon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 garlic cloves, crushed with 1/4 tsp. salt in a mortar and pestle
- 1/4 cup extra-virgin olive oil
- 1 pound dried pappardelle pasta or 1 1/4 lbs. fresh fettuccine
- 1 pinch saffron threads
- 1/4 cup butter
- 3/4 pound shelled cooked Dungeness crab
- 1/2 cup loosely packed small fresh dill sprigs
- About 2 tsp. Aleppo pepper*, Urfa biber*, or ground ancho chile
- calories 583
- caloriesfromfat 40 %
- protein 28 g
- fat 27 g
- satfat 13 g
- carbohydrate 60 g
- fiber 2.8 g
- sodium 575 mg
- cholesterol 74 mg
How to Make It
Combine labneh, lemon zest and juice, salt, pepper, garlic, and oil in a microwave-safe bowl. Set aside.
Cook pasta as package directs.
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.
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.
*Find labneh at Middle Eastern markets, Aleppo pepper in some stores' spice aisles, and Aleppo and Urfa biber at worldspice.com