Alaskan King Crab Tagliatelle
- 1½ tablespoons extra virgin olive oil
- 3 tablespoons finely chopped shallots
- 2 tablespoons finely chopped Fresno chiles
- 1½ tablespoons finely chopped garlic
- 1/3 cup dry white wine
- 2½ ounces picked Alaskan king crab meat (legs in 3/4-inch chunks; claw meat torn)
- 3½ tablespoons unsalted butter
- 2 teaspoons chopped fresh flat-leaf parsley
- 1/2 sheet tray (about 16 pieces) tagliatelle (recipe above)
Preparation time 10mins
Cooking time 20mins
1. In a large sauté pan over medium-high heat, add the olive oil. Add the shallots and sweat for 1 minute. Add the chiles and garlic and sweat for about 1 longer, or until the shallots are soft but have not taken on any color.
2. Add the wine and crab and cook for about 1 minute, or until the crab is warmed through and the wine has reduced slightly. Add the butter to mount.
3. Meanwhile, in a large pot of salted boiling water, cook the tagliatelle for 1-2 minutes, or until just cooked. Add the pasta to the crab mixture. Toss together, season to taste with salt and pepper. Using a roasting fork, twirl the pasta around the fork and slip onto a plate. Top with any remaining crab and sauce in the pan.