Bucatini with Dungeness Crab and Sugo Alla Arrabiata
- Pair with Sauvignon Blanc
Serving Size
4-6
|
Total Time
1 Hour
Bucatini with Dungeness Crab Ingredients
- 1/4 cup pure olive oil
- 1/4 cup chopped garlic
- 1/4 cup paste
- 1/2 teaspoon of chili flakes
- 2/3 cup white wine
- 1 qt chopped tomatoes and juice
- 2 Tablespoons lemon juice
- Zest of 1 lemon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped parsley
- 1 lb dried bucatini
- 1 lb picked Dungeness crab meat
- 1/2 cup toasted breadcrumbs
Bucatini with Dungeness Crab Technique
- Sweat garlic in olive oil
- Add paste and chili flakes; cook until it sticks and turns brickish
- Deglaze with wine and reduce until it draws a spoon across the bottom
- Add tomatoes and juice, cover and simmer for 25 minutes
- Season to taste with salt
- While pasta is cooking, gently warm crab with extra virgin olive oil; when warm, add zest and parsley, stir, and reserve
- When bucatini is cooked (just before al dente), strain and reserve 1 cup of pasta water
- Finish cooking in pasta water and then add sauce and stir to coat
- Portion into bowls
- Portion Crab, lemon, & parsley mix over the pasta
- Sprinkle with breadcrumbs, hit it with another pinch of chili flakes, and serve
