Dungeness Crab and Garlicky Yogurt Pasta

Name: Dungeness Crab and Garlicky Yogurt Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter; 118 milliliters loosely packed small fresh dill sprigs; 340 grams shelled cooked Dungeness crab; 2 garlic cloves, crushed with 1/4 tsp. salt in a mortar and pestle; 2 teaspoons About Aleppo pepper*, Urfa biber*, or ground ancho chile; 1 null Zest and juice of lemon; 1 teaspoons kosher salt; 59 milliliters extra-virgin olive oil; 454 grams dried pappardelle pasta or 1 1/4 lbs. fresh fettuccine; 1 teaspoons pepper; 1 pinch saffron threads; 473 milliliters labneh, homemade or store-bought*, or plain whole-milk Greek yogurt

Dungeness Crab and Garlicky Yogurt Past From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Combine labneh, lemon zest and juice, salt, pepper, garlic, and oil in a microwave-safe bowl. Set aside.

Ingredients you will need

Lemon Zest

Garlic

Greek Yogurt

Pepper

Juice

Salt

Cooking Oil

Equipment you will use

Microwave

Bowl

Cook pasta as package directs.

Ingredients you will need

Pasta

Meanwhile, pulverize saffron with a mortar and pestle.

Ingredients you will need

Saffron

Equipment you will use

Mortar And Pestle

Add 1/2 cup hot pasta water and loosen saffron bits.

Ingredients you will need

Water

Saffron

Pour into a small saucepan, add butter, and heat until simmering; keep hot. Microwave labneh-lemon mixture until hot but not boiling, 1 minute. Rinse crab with hot water in a strainer to warm.

Ingredients you will need

Butter

Greek Yogurt

Lemon

Water

Crab

Equipment you will use

Microwave

Sauce Pan

Sieve

Drain pasta and return to pot. Toss with saffron butter.

Ingredients you will need

Saffron

Butter

Pasta

Equipment you will use

Pot

Add labneh mixture, crab, half of dill, and a little Aleppo pepper and toss very loosely to mix slightly.

Ingredients you will need

Aleppo Pepper

Greek Yogurt

Crab

Dill

Pour into a warm rimmed bowl.

Equipment you will use

Bowl

Sprinkle with remaining dill and a little more Aleppo pepper.

Ingredients you will need

Aleppo Pepper

Dill

Serve with more Aleppo pepper at the table.

Ingredients you will need

Aleppo Pepper

*Find labneh at Middle Eastern markets, Aleppo pepper in some stores' spice aisles, and Aleppo and Urfa biber at worldspice.com

Ingredients you will need

Aleppo Pepper

Greek Yogurt

Equipment

Ingredients

Servings:

59milliliters

butter 118milliliters

loosely packed small fresh dill sprigs 340grams

shelled cooked Dungeness crab 2

garlic cloves, crushed with 1/4 tsp. salt in a mortar and pestle 2teaspoons

About Aleppo pepper*, Urfa biber*, or ground ancho chile 1null

Zest and juice of lemon 1teaspoons

kosher salt 59milliliters

extra-virgin olive oil 454grams

dried pappardelle pasta or 1 1/4 lbs. fresh fettuccine 1teaspoons

pepper 1pinch

saffron threads 473milliliters

labneh, homemade or store-bought*, or plain whole-milk Greek yogurt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.