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Crab Pasta with Prosecco and Meyer Lemon Sauce

Photo: Ngoc Minh Ngo; Styling: Kelly All
Total time 45 mins

Serves 6

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

Nutrition Information

  • calories 595
  • caloriesfromfat 33 %
  • protein 30 g
  • fat 22 g
  • satfat 10 g
  • carbohydrate 58 g
  • fiber 2.9 g
  • sodium 492 mg
  • cholesterol 119 mg

How to Make It

  1. 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.

  2. 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.

  3. Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.

A16 Rockridge