Dungeness Crab and Garlicky Yogurt Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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At Saffron in Walla Walla, Washington, Chris Ainsworth fills tiny Turkish dumplings called manti with Dungeness crab and thick yogurt. We shamelessly took the easy route, with store-bought pasta, and used yogurt as a sauce. But we kept the touch of saffron and fruity Aleppo pepper. Ingredients:
2 cups labneh, homemade or store-bought*, or plain whole-milk greek yogurt |
zest and juice of 1 large lemon |
3/4 teaspoon kosher salt |
1/2 teaspoon pepper |
2 garlic cloves, crushed with 1/4 tsp. salt in a mortar and pestle |
1/4 cup extra-virgin olive oil |
1 pound dried pappardelle pasta or 1 1/4 lbs. fresh fettuccine |
1 pinch saffron threads |
1/4 cup butter |
3/4 pound shelled cooked dungeness crab |
1/2 cup loosely packed small fresh dill sprigs |
about 2 tsp. aleppo pepper*, urfa biber*, or ground ancho chile |
Directions:
1. Combine labneh, lemon zest and juice, salt, pepper, garlic, and oil in a microwave-safe bowl. Set aside.
2. Cook pasta as package directs.
3. Meanwhile, pulverize saffron with a mortar and pestle. Add 1/2 cup hot pasta water and loosen saffron bits. Pour into a small saucepan, add butter, and heat until simmering; keep hot. Microwave labneh-lemon mixture until hot but not boiling, 1 minute. Rinse crab with hot water in a strainer to warm.
4. Drain pasta and return to pot. Toss with saffron butter. Add labneh mixture, crab, half of dill, and a little Aleppo pepper and toss very loosely to mix slightly. Pour into a warm rimmed bowl. Sprinkle with remaining dill and a little more Aleppo pepper. Serve with more Aleppo pepper at the table.
5. *Find labneh at Middle Eastern markets, Aleppo pepper in some stores' spice aisles, and Aleppo and Urfa biber
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