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.
Crab Pasta with Lemon and Dill White Wine Sauce Recipe
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
- 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.
- 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.
- 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.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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