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.