Crab & Calabrian Chili Bigoli Recipe
squid ink bigoli pasta, dungeness crab, roasted crab stock, calabrian chili bomba, garlic, parsley, lemon, parmesan butter, extra virgin olive oil
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Ingredients
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Pasta
Crab Stock
Sauce
Method
Crab Stock Preparation
- 1
Pasta Cooking
- 2
Cook the Pasta
In a separate large pot, bring salted water to a boil. Add the squid ink bigoli pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
Crab Preparation
- 3
Prepare the Crab Meat
Once the crabs are cooled, crack the shells and remove the meat. Discard the shells and set the crab meat aside.
Sauce Assembly
- 4
Make the Sauce
In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add 2 tablespoons of Calabrian chili bomba and sauté for 1-2 minutes until fragrant. Add the reserved crab stock (you may use the entire stock or adjust to your preference) and bring to a simmer.
- 5
Combine Pasta and Crab
Add the cooked bigoli pasta and crab meat to the skillet. Toss everything together to combine, adding reserved pasta water as needed to achieve the desired sauce consistency.
- 6
Finish the Dish
Stir in 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, grated parmesan, and chopped parsley. Mix well and adjust seasoning with salt and pepper to taste.