' Spicy Pappardelle with Crab, Lemon, and Capers - Vino Mas

Spicy Pappardelle with Crab, Lemon, and Capers

  • 1 lb Pappardelle or other long pasta
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 3 medium cloves garlic minced
  • 4 anchovy filets drained
  • 1/2 tsp red pepper flakes
  • 1 lb lump crab meat picked through for shells
  • ⅓ cup dry white wine
  • 1 tsp Kosher salt
  • lemon juice and zest from 1 lemon
  • ¼ cup parsley chopped, plus more for serving
  • ¼ cup basil chopped
  • 1 - 2 heaping Tbsp capers drained
  • ¼ cup Parmesan grated, plus more for serving
  • ¼ – ½ cup heavy cream
  • Freshly ground black pepper

STEP 1:  Cook the pasta. Bring a large pot of water to a boil, then add about 1 Tbsp kosher salt. Add pasta, then cook according to package directions, or until al dente. Reserve about ½ cup of pasta water, then drain pasta and set aside.

STEP 2:  Begin making the sauce. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium-high heat. When hot, add 3 cloves chopped garlic, 4 anchovies, and 1/2 tsp red pepper flakes, then use a wooden spoon to break down the anchovies (they should melt into the sauce), cooking for about 2-3 minutes.
Finish the pasta. Add crab and cook until just heated through, about 1 minute, then deglaze with ⅓ cup white wine. Season with 1 tsp Kosher salt, then cook 1 minute more. Add drained pasta, lemon juice, lemon zest, ¼ cup chopped parsley, ¼ cup chopped basil, drained capers, and and ¼ cup parmesan. Stir to combine.

STEP 3:  Add cream, then season. Pour in about ¼ cup of reserved pasta water and ¼ cup of heavy cream, then toss gently. If you want more of a sauce, add more reserved water and/or cream, otherwise taste and adjust seasoning as needed. Garnish with additional black pepper, Parmesan, and chopped parsley and/or basil, then serve immediately.

Paired with Ellena Giuseppe Nascetta
Adapted from wellseasonedstudio.com

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