Rather than fighting the crowds for Vday, we decided to make a 'fancy' meal at home. Since we pretty much never cook with crab, we thought this would be a good one to try. We originally found the recipe in our Gourmet cookbook, but based on lots of recommendations on the online version, we made quite a bit of changes. It ended up being delicious! It tastes very light (despite the butter), fresh and still filling. We served it with a salad and some homemade onion oregano bread and it sure beat eating out. =)
Don't forget to save 3 tbsp of the pasta water like I did (and pretty much always do). We ended up throwing in a bit of extra vermouth and butter to make up for it.
Prep/cook: 30 mins
- 1/4 cup dry vermouth
- 1/4 cup white-wine vinegar
- 1 finely chopped medium shallot (about ½ cup)
- 6 tablespoons unsalted butter, cut into tablespoon pieces
- 2 tablespoons olive oil
- 1 lb jumbo lump crabmeat, picked over to remove shells
- 1 1/2 tablespoons chopped fresh tarragon
- ¼ cup chopped fresh chives
- 1/2 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 lb dried egg pappardelle (or other pasta of choice)
- Freshly cracked pepper
- Crushed red pepper
- Shredded Parmesan cheese
- Boil vermouth, vinegar, and shallot in a 2 1/2- to 3-quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon, about 3 minutes. *as you do this, start pasta (step #5)
- Add a few tablespoons butter, whisking constantly. Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before previous one has completely melted, lifting pan from heat occasionally to cool mixture. Stir in olive oil.
- Reduce heat to low, then add crabmeat and cook, stirring occasionally, until just heated through, about 2 minutes.
- Remove pan from heat and stir in herbs, zest, lemon juice, and salt.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 3 tablespoons of pasta-cooking water, then drain pasta.
- Toss pasta with crab sauce and reserved cooking water in a serving bowl. Season with salt and pepper.