Dungeness Crab Lemon Cream Gemelli
- 2 large shallots
- 2 lemons
- 1/4 lb crab
- 1 lb dried Gemelli
- 3 tbsps unsalted butter
- 3/4 cup heavy cream
Finely chop shallots.
Finely grate lemon zest to measure 1 1/2 teaspoons.
Juice lemons to measure 3 tablespoons.
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil.
In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderate low heat, stirring, until soft, about 5 minutes.
Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Stir in 2 tablespoons lemon juice and remove skillet from heat.
Cook pasta in boiling water, stirring occasionally, until al dente.
Drain pasta in a colander and add to sauce with crab and remaining tablespoon lemon juice, and salt and pepper to taste.
Heat mixture over low heat, gently tossing (and add a small amount of warm water if mixture becomes dry), until just heated through.
Serve pasta garnished with crab and lemon zest.
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