I love this pasta because it really showcases the fresh crab. The zesty lemon, herbaceous chives and rich cream all compliment the crab's natural sweetness.
Swap option: If you can't find Jonah crab, you can substitute blue crab.
- 7 tablespoons butter, divided
- 1 tablespoon chopped shallots
- 1 clove garlic, chopped
- 1/2 cup white wine
- 1/2 cup chicken stock
- 3 tablespoons cream
- 2 tablespoons Meyer lemon juice
- 1 teaspoon Meyer lemon zest
- 1 teaspoon freshly ground black pepper
- 12 ounces fresh egg fettucine
- 1 pound Jonah crabmeat, picked over
- 2 tablespoon chives
1. Bring a pot of lightly salted water to a boil.
2. In a saucepan, melt 1 tablespoon butter over medium-low heat. Add the shallots and garlic and cook until tender, about 5 minutes. Add the wine and increase the flame to high heat. Reduce the wine until dry, about 6 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and reduce the heat and simmer for another 5 minutes. Whisk in the butter then strain the sauce through a fine-mesh sieve. Blend the strained sauce with a handheld mixer or in a blender. Return the sauce to the pan and stir in the Meyer lemon juice and zest, black pepper and season with salt. Stir the crab meat into the sauce and keep warm.
3. When the water boils add the fettucine, and cook for about 2 minutes. Drain the pasta and toss in the pan with the sauce. Add chives, season with salt and serve.