Dungeness Crab and Garlicky Yogurt Pasta
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.
Combine labneh, lemon zest and juice, salt, pepper, garlic, and oil in a microwave-safe bowl. Set aside.
Cook pasta as package directs.
Meanwhile, pulverize saffron with a mortar and pestle.
Add 1/2 cup hot pasta water and loosen saffron bits.
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.
Drain pasta and return to pot. Toss with saffron butter.
Add labneh mixture, crab, half of dill, and a little Aleppo pepper and toss very loosely to mix slightly.
Pour into a warm rimmed bowl.
Sprinkle with remaining dill and a little more Aleppo pepper.
Serve with more Aleppo pepper at the table.
*Find labneh at Middle Eastern markets, Aleppo pepper in some stores' spice aisles, and Aleppo and Urfa biber at worldspice.com
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.
Trentadue La Storia ChardonnayThe 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.