Spicy Pappardelle with Crab, Lemon, and Capers

INGREDIENTS:

1 lb Pappardelle or other long pasta
2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
3 medium cloves garlic minced
4 anchovy filets drained
1/2 tsp red pepper flakes
1 lb lump crab meat picked through for shells
⅓ cup dry white wine
1 tsp Kosher salt
lemon juice and zest from 1 lemon
¼ cup parsley chopped, plus more for serving
¼ cup basil chopped
1 - 2 heaping Tbsp capers drained
¼ cup Parmesan grated, plus more for serving
¼ – ½ cup heavy cream
Freshly ground black pepper

INSTRUCTIONS:
STEP 1: Cook the pasta. Bring a large pot of water to a boil, then add about 1 Tbsp kosher salt. Add pasta, then cook according to package directions, or until al dente. Reserve about ½ cup of pasta water, then drain pasta and set aside.

STEP 2: Begin making the sauce. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium-high heat. When hot, add 3 cloves chopped garlic, 4 anchovies, and 1/2 tsp red pepper flakes, then use a wooden spoon to break down the anchovies (they should melt into the sauce), cooking for about 2-3 minutes.
Finish the pasta. Add crab and cook until just heated through, about 1 minute, then deglaze with ⅓ cup white wine. Season with 1 tsp Kosher salt, then cook 1 minute more. Add drained pasta, lemon juice, lemon zest, ¼ cup chopped parsley, ¼ cup chopped basil, drained capers, and and ¼ cup parmesan. Stir to combine.

STEP 3: Add cream, then season. Pour in about ¼ cup of reserved pasta water and ¼ cup of heavy cream, then toss gently. If you want more of a sauce, add more reserved water and/or cream, otherwise taste and adjust seasoning as needed. Garnish with additional black pepper, Parmesan, and chopped parsley and/or basil, then serve immediately.

Paired with Ellena Giuseppe Nascetta
Adapted from wellseasonedstudio.com

Spicy Pappardelle with Crab, Lemon, and Capers

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