Kevin

Spicy Crab Pasta

Crab Prep: remove the legs from the crab. Turn crab upside down and remove body from head, saving the juices. Remove the gills.

 In a large pot, add sliced fennel to 3 quarts of water. Boil 15 mins, remove fennel. Drop the legs and body in, cook for 6 mins, transfer to ice bath. Save the water for crab stock.

 Crab Purée: Steam crab body for 10 mins, remove and refrigerate. Once cold, blend until smooth, reserve.

 Remove meat from legs and body, save the shells for stock.

Crab Stock: In a large pot, add oil and onions and fennel. Saute until soft, then add wine.

Reduce 80%, add shells in and add the boiling water from crab. Let simmer for one hour. Strain and reserve stock.

Pasta: Boil salted water, drop noodles in and set timer for 6 mins.

 In a separate pan, add olive oil and garlic. Add Aleppo pepper and cook 30 seconds, add crab stock and let simmer.

 When noodles are done, transfer to sauce. Add pasta water. Cook about min on high heat, mix. 

Add jalapeño and green onion. Then crab purée. Then crab meat. Squeeze lemon juice. Adjust seasoning with salt, add more pasta water if needed. Plate and enjoy!