The only thing that is better than this creamy, dreamy pasta dish is pairing it with King Estate Domaine Pinot Gris and good company. Executive Chef Stevie Provencio walks us through each step and makes it look easy. Here is the recipe in four parts.
Tagliolini with Dungeness Crab, Preserved Lemon, Brown Butter Cream, Whipped Goat Cheese & Herbed Breadcrumb
Breadcrumb topping: Toast ½ cup of panko (Japanese-style breadcrumbs) and cook 3-4 minutes in a hot skillet with 1 T. of melted butter. Turn off heat and add 1 T. chopped parsley, a pinch of salt and pinch of lemon zest (zest a half lemon ahead of time and save the rest for the pasta).
Whipped goat cheese: Prepare a goat cheese topping by combining 4 ounces of soft goat cheese, 2 T. heavy cream, 1 tsp. olive oil and small pinch of salt. Whisk until smooth and fluffy. Refrigerate until ready.
Brown butter cream sauce: Melt 6 T. of unsalted butter in a large skillet over medium heat. Let it cook until it turns golden brown and smells nutty. Add a finely chopped small shallot and cook 1-2 minutes. Add ¼ cup dry white wine; simmer about 2 minutes until mostly reduced. Stir in 1 cup heavy cream. Add salt to taste. Simmer 4-5 minutes until slightly thickened; keep on very low heat.
Pasta and crab: Bring a large pot of salted water to a boil. Cook 12 ounces of dried tagliolini or linguini per package directions. (Rustichella d’Abruzzo brand is recommended.) Before draining reserve ½ cup pasta water. Add drained pasta directly to the cream sauce. Add a splash of reserved pasta water to loosen. Gently fold in 8 ounces of fresh Dungeness crab meat, 1-1/2 T. finely chopped preserved lemon rind, remaining zest of ½ lemon and 1 T. chopped chives. Warm for just one minute; be sure not to overcook the crab. Season with salt and pepper. Garnish with whipped goat cheese and herbed breadcrumbs. Enjoy with King Estate Domaine Pinot Gris.
