Spaghetti Al Granchio Recipe
Spaghetti Cherry Tomatoes Lobster Bisque – Chives
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Ingredients
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Pasta & Finish
Seafood & Broth
Vegetables & Aromatics
Seasoning & Garnish
Method
Pasta & Finish
- 1
Cook pasta
Bring a large pot of water to a full boil and add the coarse salt. Add the spaghetti and cook until very al dente (about 1–2 minutes less than package instructions), typically 8–9 minutes. Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.
- 2
Finish pasta with sauce
When the sauce is ready (see Seafood & Broth section), return the drained spaghetti to the skillet with the sauce. Add the unsalted butter and 1/2 cup of reserved pasta water. Toss vigorously over low heat until spaghetti is evenly coated and silky, adding more reserved water as needed to reach a glossy sauce that clings to the pasta (about 1–2 minutes). Taste and adjust seasoning with salt and pepper. Stir in half of the snipped chives and a light sprinkle of lemon zest.
Seafood & Broth
- 3
Prepare crab and warm bisque
Pat the lump crab meat dry on paper towels to remove excess moisture and check for any stray shell fragments. In a medium saucepan, warm the lobster bisque over low heat until it just begins to simmer. Keep warm on the lowest heat setting.
- 4
Combine seafood with broth
In a large wide skillet over medium heat, add the white wine and let it reduce for 30–45 seconds. Pour in 2 cups of the warmed lobster bisque and bring to a gentle simmer. Gently fold in the lump crab meat and simmer on low for 2 minutes just to heat the crab through. Do not overcook the crab to preserve its texture.
Vegetables & Aromatics
- 5
Sauté aromatics and tomatoes
While the bisque warms, heat the olive oil in a separate large sauté pan over medium heat. Add the minced shallot and cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant. Add the halved cherry tomatoes, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook, stirring occasionally, until tomatoes soften and begin to blister and release juices, about 4–5 minutes.
- 6
Combine vegetables with crab broth
Carefully transfer the tomato-shallot mixture into the skillet holding the crab and bisque (or combine both into the larger pan). Stir to combine, scraping up any browned bits. Simmer together gently for 1–2 minutes to marry flavors. If the sauce seems too thick, loosen with up to 1/2 cup reserved pasta water until it reaches a saucy consistency.
Seasoning & Garnish
- 7
Season and finish
Taste the assembled sauce and adjust seasoning with the remaining salt and pepper, a squeeze of lemon juice (about 1 tsp to start), and additional lemon zest if desired. If using Parmesan, stir in off heat for a touch of savory richness (optional).
- 8
Plate and garnish
Divide the sauced spaghetti among warm plates or bowls. Spoon any remaining crab and cherry tomato sauce over the top. Garnish with the remaining snipped chives, a final micro-grating of lemon zest, and a light drizzle of extra-virgin olive oil. Serve immediately.