Fettuccine with Crab, Fennel and Lemon Zest

total time:: 15 min

Serves 4

This recipe uses lots of butter, so it seems like it’d be too rich, but to me it tastes light and simple with a lemon zing. I use store-bought fresh pasta, but go ahead and make your own if you are the ambitious type.

ingredients

2 tbsp. EVOO (extra virgin olive oil)
8 tbsp. unsalted butter
1/4 c. finely chopped white onion, or the same amount of shallots
1 bulb finely chopped fennel, about 1/2 to 2/3 cup
3/4 lb. fresh egg pasta, or dried egg fettuccine
Grated zest of one large lemon, about 1 tbsp.
1 lb. crab meat, picked over
2 tbsp. fresh lemon juice or more to taste
4 tbsp. chopped fresh Italian parsley
Kosher salt and fresh ground pepper to taste

directions

1
Bring a large pot of water to a boil.
2
Warm the EVOO with 4 tbsp. of the butter in a large saute pan over medium heat. Add the onion and fennel and cook until the onion has become sweet, about 8 minutes.
3
Drop the pasta in the water. Stir once.
4
Add lemon zest to the onion and fennel in the pan and warm on low heat for 2 minutes. Add the remaining butter, the crab, lemon juice and parsley and warm gently for 2 - 3 minutes, stirring with care. Season with salt & pepper.
5
When the pasta is tender, drain and toss with the crab. Taste and adjust the seasoning; make sure there is enough lemon and salt. Dish up and serve at once.

notes

Use fresh dungeness crab if you can. If you have to use canned crab, get the best available. Costco usually has good canned crab. Also, the original recipe says at the end that Asian food stores often have freah egg noodles.

Source: San Francisco Chronicle food section