Bucatini With Crab, Pepperoncini and Crème Fraiche

bucatini with dungeness crab
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: serves 4 1x
  • Category: Pasta
  • Cuisine: Californian


  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 cloves garlic, sliced
  • 1 tablespoon fresh Meyer lemon juice
  • Zest of 1 Meyer lemon
  • ¼ cup sliced pepperoncini
  • 12 ounces fresh bucatini
  • 1 reserved cup pasta water
  • 2 tablespoons crème fraiche
  • 810 ounces crabmeat (yield from a 2-pound crab), cracked and cleaned.
  • ¼ cup parsley


  1. Boil and salt a large pot of water to cook the fresh pasta.
  2. In a sauté pan large enough to hold the finished pasta, heat the olive oil and butter over medium-high heat.
  3. Add the shallots and cook for a few minutes until soft, but not brown. Add the garlic and cook until soft. Add the lemon juice, zest and pepperoncini.
  4. Cook the bucatini according to package directions, just a few minutes for fresh pasta. Using tongs, transfer the pasta directly from the pot into the sauté pan. Add ½ cup of the pasta water and 2 tablespoons crème fraiche.
  5. Coat pasta with sauce, adding more pasta water if needed. Fold in crabmeat and parsley.
  6. Adjust seasoning, adding more pepperoncini, lemon or salt if desired