[cooked-sharing]

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 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.

Categorymain dish

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.

Notes

Tagliatelle with Dungeness Crab, Fennel and Chive

IngredientsDirections