Tagliatelle with Dungeness Crab, Fennel and Chive

Yields1 Serving
 10 oz fresh pasta
 3 oz Dungeness crab
 ½ fennel bulb, diced
 ½ oz ounce chives, cut small
 1 fresh lemon
 1 tbsp crème fraiche
 1 tbsp Plugra butter (unsalted)
 coarse black pepper
 salt
 pasta water
1

Boil salted water in a large pot. Add pasta and cook for 2 minutes. In a separate pan on medium, heat butter. Once melted, sauté diced fennel. Add pasta and 2 ounces pasta water and cook for another 1 to 2 minutes on high heat. Stir in the crab, zest of entire lemon, crème fraiche and chives. Season with salt, pepper and lemon juice.

Category

Ingredients

 10 oz fresh pasta
 3 oz Dungeness crab
 ½ fennel bulb, diced
 ½ oz ounce chives, cut small
 1 fresh lemon
 1 tbsp crème fraiche
 1 tbsp Plugra butter (unsalted)
 coarse black pepper
 salt
 pasta water

Directions

1

Boil salted water in a large pot. Add pasta and cook for 2 minutes. In a separate pan on medium, heat butter. Once melted, sauté diced fennel. Add pasta and 2 ounces pasta water and cook for another 1 to 2 minutes on high heat. Stir in the crab, zest of entire lemon, crème fraiche and chives. Season with salt, pepper and lemon juice.

Tagliatelle with Dungeness Crab, Fennel and Chive

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