Pasta Fit for Company

Pasta with crab, dill, lemon zest & chilies

Sometimes, the most effort you can muster for dinner is a box of dried pasta and a jar of sauce. But for those nights when you're craving the comfort of pasta and have time for a little more effort, try this surprisingly light, fresh, and flavorful recipe. Once you collect the ingredients, it's pretty simple to put together, but the combination of sweet crab meat with the brightness of the fresh dill and lemon zest along with the heat from the chilies tastes like you spent hours in the kitchen.

It's based on a recipe for Crab and Gruyere Soufflés that Chef Stephen Sands, a Chef at Culinaria Cooking School (the cooking school I work at) served at a recent wine dinner. He paired it with a 2011 Jean Luc Mader Reisling, and you should too. The recipe calls for one cup of wine, so use the same wine you'll serve and the pairing will be even better.

I made this one evening for me and the husband, but after one bite I knew it would make a great dish to serve for company too. It's quick to assemble once the pasta is cooked, so it will leave you plenty of time with your guests - and plenty of time to enjoy a cold glass of wine!

Pasta with Crab, Dill, Lemon & Chilies
serves 4-6
Ingredients:
1 lb. dried pasta (I used spaghetti, but fettuccine, angel hair or linguini would work just as well)
8 oz. lump crab meat
1 cup white wine (something good and drinkable, like the one I recommend above)
1 tbsp. chopped fresh dill plus extra for serving
1 large lemon, zested and juiced
1 red chili, diced, seeds and ribs removed
1 tbsp. olive oil
4 oz. Gruyere cheese, finely grated

Directions:
1. Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water.
2. Sauté chilies in olive oil over medium high heat in large sauté pan for 1 minute. Add crab meat, dill & lemon zest and cook for another minute. 
3. Remove pan from heat, add white wine and return to heat. Simmer, stirring gently so as not to break up crab meat too much for 1-2 minutes until some wine cooks off. Add lemon juice and simmer until reduced further, about 5 minutes.
4. Add cooked pasta and reserved pasta water to pan with crab sauce and fold together to incorporate.
5. Serve plated with chopped dill and Gruyere cheese sprinkled on top. Enjoy!