Careme

Instructions

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1. 1.

   Remove the leg, claw, and body meat from the 2-pound cooked Dungeness crab, checking carefully for shell fragments. Keep the crab meat refrigerated while you reserve the shells for a quick stock.

2. 2.

   Prepare the produce:

   • Cut 12 ounces on-the-vine tomatoes into 1-inch chunks.
   • Finely dice 4 ounces yellow onion.
   • Mince 2 garlic cloves.
   • Tear 0.5 ounce fresh basil.
   • Finely zest and juice 1 lemon.

   Keep each prepared ingredient separate.

3. 3.

   Place the reserved crab shells in a saucepan with 1 1/2 cups water. Bring to a boil, reduce to a steady simmer, cover, and cook for 10 minutes. Strain, pressing gently on the shells, and reserve 3/4 cup crab stock; discard the shells and excess stock.

4. 4.

   While the stock simmers, bring 3 quarts water to a boil in a large pot. Stir in 1 tablespoon kosher salt, add 8 ounces bucatini, and cook until just shy of al dente, about 8 to 10 minutes. Scoop out 1/4 cup pasta cooking water, then drain the pasta.

5. 5.

   Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a wide skillet over medium-high heat. Add the prepared tomatoes and onion and cook, stirring occasionally, until the tomatoes blister and begin releasing their juices, about 6 minutes. Add the prepared garlic and cook for 30 seconds.

6. 6.

   Stir the following into the tomato mixture:

   • 3/4 cup reserved crab stock
   • 1/3 cup heavy cream
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon crushed red pepper
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Simmer until lightly thickened, about 3 minutes.

7. 7.

   Add the drained bucatini, chilled crab meat, 1 tablespoon unsalted butter, reserved 1/4 cup pasta cooking water, and prepared lemon zest and juice. Toss gently over medium heat for 2 to 3 minutes, until the sauce coats the pasta and the crab is piping hot and reaches 165°F.

8. 8.

   Fold in the prepared basil. Twirl the bucatini into two warm shallow bowls, spoon the crab and glossy tomato sauce over the top, and serve immediately.