Crab Pasta with Prosecco & Meyer Lemon Sauce-archive


(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.