Perfect romantic meal: Crab fettuccine with lemon

It's not too late! Make your Valentine's Day special by cooking an intimate dinner featuring this simple and savory recipe from Gavin Kaysen, executive chef at Cafe Boulud in New York.

Crab fettuccine with lemon

Serves 4-6 people


    • 1 pound fettuccini pasta
    • Zest of one lemon
    • Juice of one lemon
    • 3 tablespoons butter
    • 3 shallots, minced
    • 2 cloves garlic, minced
    • Salt
    • Pepper
    • 1 bunch chives, parsley, tarragon & chervil - chopped
    • 4-6 ounces stone crab claws


Baking Directions:

Bring 4 quarts of water to a boil with a handful of salt, once ready, add the fettuccini and cook until al dente. In a sauté pan begin melting the butter, add the shallots, lemon zest, and garlic, cook until you smell it, then add the cooked pasta with about 3 tablespoons of the pasta water, along with the lemon juice. Cook for about 3 minuets, until you form and glaze with the pasta. Once that is ready, place the pasta on the plates and add the stone crab claws in the middle of each plate, sprinkle with chives and serve immediately.