Bucatini With Crab, Pepperoncini and Crème Fraiche

bucatini with dungeness crab

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)




  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