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Bucatini with Dungeness Crab<\/p>\nBucatini with Dungeness Crab<\/p>\n
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1\u00bc C. Dungeness crab meat<\/p>\n
2 T. extra virgin olive oil<\/p>\n
1 clove garlic, crushed<\/p>\n
Pinch chile flakes<\/p>\n
1\u00bd C. San Marzano tomatoes, chopped<\/p>\n
1 pound bucatini pasta<\/p>\n
\u00bc cup chopped flat leaf parsley<\/p>\n
Zest of 1 Meyer lemon plus juice<\/p>\n
Salt as needed<\/p>\n
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Heat the oil in a saucepan on medium heat. Gently saut\u00e9 the garlic until it starts to take on a golden brown color. Then remove and discard the garlic. Add chile flakes to the pan, cooking briefly before adding the tomatoes. Cook until the sauce thickens. Reduce heat and add the crab meat (plus crab fat, if you have it). Cook bucatini in a generous amount of boiling, salted water until al dente, drain, and toss with the crab sauce. Sprinkle in the chopped parsley, add lemon zest, and toss again. Adjust seasoning with salt and lemon juice and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bucatini with Dungeness Crab 1\u00bc C. Dungeness crab meat 2 T. extra virgin olive oil 1 clove garlic, crushed Pinch chile flakes 1\u00bd C. San Marzano tomatoes, chopped 1 pound bucatini pasta \u00bc cup chopped flat leaf parsley Zest of 1 Meyer lemon plus juice Salt as needed Heat the oil in a saucepan on medium heat. Gently saut\u00e9 the garlic until it starts to take on a golden brown color. Then remove and discard the garlic. Add…<\/p>\n