Crab Pasta with Lemon and Dill White Wine Sauce

It’s the local ingredients that make this Crab Pasta with Lemon and Dill White Wine Sauce special. A handful of fresh spinach from Tiny Seed Farm melds with green onion, dill, farm butter, and cream from Brunton Dairy at Sewickley Confectionery… and, of course, fresh crab from Strip District institution, Wholey’s. A splash of white wine from Gibsonia’s Narcisi Winery completes the sauce. This crab pasta is a winner!

Why Do Crab and Pasta Go Together?

Seafood might not be your first thought to pair with pasta. But Italy, where pasta originates from, has an incredibly rich seafood culinary culture. Particularly in the southern provinces, fresh-caught fish is a frequent delicacy. If you prepare it right, crab and pasta together can be delicious and refreshing. Tip: Though most pasta is great with cheese, combining seafood and cheese is an unspoken no-no. The flavors don’t combine well, and butter is better for creating creaminess in seafood pasta dishes.

Crab Pasta with Lemon and Dill White Wine Sauce

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• Author: Anna Franklin

Print Recipe

Description

A delicious seafood pasta with farm-fresh ingredients.

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Ingredients

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• 1 lb Severino Pasta Company pasta
• 1 stick butter
• 1 cluster king crab legs or 1 can lump crab
• 2 cups fresh baby spinach, chopped from Tiny Seed Farm
• 1/4 cup Narcisi Chardonnay
• 1/4 cup heavy cream
• 1/4 cup dill, chopped from Greenwalt Farms
• Sprouts for garnish
• 1 lemon, juiced and zested
• 1/4 cup green onion, chopped
• Salt and pepper to taste

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Instructions

1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, about 3-5 minutes. Reserve 1 cup of pasta water for later. Strain and set aside.
2. In a sauté pan, add stick of butter and melt over medium heat. Add crab and spinach just until the crab is warmed through. Add pasta water and white wine.
3. Add pasta and heavy cream and gently toss, making sure all the pasta is coated in the sauce. Garnish with dill, sprouts, lemon juice and zest, and green onion.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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