Recipe by Rachael Ray
- 4 to 6Servings
3 tbsp. olive oil
1 clove garlic, finely chopped
1 cup coarse homemade breadcrumbs or panko
Salt and crushed red pepper or black pepper
1/2 cup chopped fresh flat-leaf parsley
Zest of 1 lemon (about 1 1/2 tsp.)
3 tbsp. butter
2 lb. king crab legs, shelled and coarsely chopped, or 1 lb. lump crabmeat
1 large bay leaf
Salt and pepper
1/4 cup dry sherry or white wine
Juice of 1 lemon (about 1/4 cup)
3 tbsp. olive oil
1 stalk celery with leafy top, finely chopped
1 large shallot, finely chopped
3 cloves garlic, chopped
2 tbsp. fresh thyme leaves, chopped
1 tbsp. Calabrian chili paste, 1 red chile (finely chopped), or 1 rounded tsp. crushed red pepper
2 pt. cherry tomatoes, halved
1/2 cup chicken stock
A few leaves of fresh basil, torn, or a small handful of fresh tarragon leaves, coarsely chopped
1 lb. egg tagliatelle or pappardelle
A handful of grated Parmigiano-Reggiano (optional)
1. Preheat the oven to 400°. In a medium bowl, mix the oil and garlic. Add the breadcrumbs. Toss until the oil is absorbed. Spread out on a baking sheet; season with salt and crushed red pepper. Bake, stirring once or twice, until toasted, 15 to 18 minutes. Transfer to a bowl and let cool a bit. Mix in the parsley and lemon zest.
2. Meanwhile, bring a large pot of water to a boil for the pasta.
3. In a large skillet, melt the butter over medium-high heat. When it foams, add the crab and bay leaf; season with salt and pepper. Toss until heated through, 3 to 4 minutes. Add the sherry. Cook until evaporated, about 2 minutes. Add the lemon juice. Transfer to a plate; tent with foil to keep warm.
4. In the same skillet, heat the oil, three turns of the pan, over medium-high. Add the celery, shallot, garlic, and thyme; season. Cook, swirling the pan often, until the vegetables soften, 2 to 3 minutes. Stir in the chili paste. Add the tomatoes, stock, and basil. Cook the sauce, stirring occasionally, until the tomatoes slump, 8 to 10 minutes.
5. Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Add 1/2 cup of the cooking water to the sauce, then drain the pasta. Toss the pasta and crab into the sauce; season. Serve topped with the breadcrumbs and Parm, if using.