West Coast Dungeness crab and Meyer lemons, both in season now, come together deliciously in this special-occasion pasta. At A16 Rockridge, chef Rocky Maselli made it with housemade squid-ink tonnarelli; we opted for fettuccine since it's easier to find.
2 tablespoons extra-virgin olive oil
1 large shallot, sliced
1/8 teaspoon red chile flakes
About 3/4 tsp. kosher salt, divided
1 1/2 cups dry prosecco
1 cup crème fraîche
Zest of 2 Meyer lemons
2 to 3 tbsp. Meyer lemon juice
1 pound shelled cooked Dungeness crab
1 pound fresh fettuccine
1/4 cup chopped flat-leaf parsley
How to Make It
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
This recipe has become our go-to special occasion dish. It is absolutely phenomenal - simple, delicate and delicious. A few important notes: the fresh pasta is a must (we make our own). We make it with king crab (pricey, I know, but well worth it for special occasions). We use a little less oil and a little more chili flakes and lemons (juice of the two meyer lemons). We also find it is essential to cook it down for the full 15 minutes to thicken the sauce.
Simple to make. Simply splendid to eat. Wonderful way to celebrate the nexus of Meyer lemon and Dungeness crab seasons. Made per recipe. The only 'hard work' is cracking and picking the crab and I delegated that to my hubby. This made it to our "keeper" file. PS - Lovely paired with sparkling wine, including the prosecco used in the sauce.
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