Bucatini With Crab, Pepperoncini and Crème Fraiche
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
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
8–10 ounces crabmeat (yield from a 2-pound crab), cracked and cleaned.
¼ cup parsley
Boil and salt a large pot of water to cook the fresh pasta.
In a sauté pan large enough to hold the finished pasta, heat the olive oil and butter over medium-high heat.
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.
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.
Coat pasta with sauce, adding more pasta water if needed. Fold in crabmeat and parsley.
Adjust seasoning, adding more pepperoncini, lemon or salt if desired