(January 2015 Sunset magazine) > See more Lemon Love recipes!
2 tsp. extra-virgin olive oil
1 large shallot, sliced
about a 3/4 tsp kosher salt, divided
1/8 tsp red chile flakes
1 1/2 cups dry prosecco
1 cup creme fraiche
zest of 2 Meyer lemons
1 to 3 TBSP Meyer Lemon juice
1 lb shelled cooked Dungeness crab
1 bld fresh fettucine
1/4 cup chopped flat-leaf parsley.
1. Bring a large pot of salted water to a goil. 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 iin prosecco and creme fraiche. 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 tender, 2 to 5 minutes.
3. Drain pasta, return to pot, and gently toss with crab sauce and parley. Taste, add more salt and lemon juice if you like.