By Monday Pasta Club's Ed Barrow
Ingredients
2 cloves of garlic, sliced very thinly
1 red chilli, seeds removed then finely chopped
1 lemon, zest and juice
A Large glug of dry white wine
150g of Northern Pasta Co Casarecce
3 large tbsp of crème fraiche
25g of cold butter, cut into small cubes
100g white crab meat, picked to remove any shell
Small handful of fresh dill, finely chopped
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Add a very generous glug of olive oil to a large sauté or frying pan and a place on a medium-low heat. Add the butter, garlic and chilli then stir together. Fry gently for 4 - 5 minutes until fragrant and sizzling. Be careful not to burn or gain any dark colour on the garlic. Then add a few gratings of zest along with the wine. Leave this to simmer gently and for the wine to reduce a little whilst you cook the pasta.
Add the pasta to the boiling water and cook for 8 minutes until al-dente.
When the pasta has only a minute left, add the Crème Fraiche. Stir together over the heat until the crème friache melts. Season well with salt and pepper and then add the cold butter, whisking it in to emulsify into the sauce.
Drain the Casarecce, saving back some pasta water. Add the pasta along with a splash of pasta water to the sauce then add the crab meat, a good squeeze of lemon juice and the freshly chopped dill. Toss together until well combined and everything has combined. Divide between 2 bowls and serve.
