Careme

Instructions

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1. 1.

   Prepare the crab and produce:

   • Crack and pick the meat from 1 whole cooked Dungeness crab, about 1½ pounds; discard the shells and cartilage.
   • Shave 8 ounces zucchini lengthwise into ribbons with a vegetable peeler.
   • Halve 10 ounces grape tomatoes.
   • Thinly slice 2 garlic cloves.
   • Finely grate the zest and squeeze the juice from 1 lemon.
   • Tear ½ ounce basil leaves.

   Keep each prepared component separate.

2. 2.

   Bring 2 quarts water and 4 tablespoons Diamond Crystal kosher salt flakes to a boil in a wide pot. Add 8 ounces bucatini and cook until 2 minutes shy of al dente, stirring occasionally. Reserve 1 cup pasta water, then drain; begin cooking the vegetables while the pasta boils.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared zucchini and ½ teaspoon Diamond Crystal kosher salt flakes—using a restrained amount because the cooked crab is already seasoned. Toss for 2 minutes, until flexible but still bright, then transfer to a plate.

4. 4.

   Add 1 tablespoon extra-virgin olive oil to the same skillet. Add the prepared tomatoes cut-side down and cook undisturbed for 3 minutes, then toss and cook for 1 minute. Add the prepared garlic and ¼ teaspoon crushed red pepper flakes; stir for 30 seconds.

5. 5.

   Pour ⅓ cup dry white wine into the skillet and simmer for 2 minutes, scraping up the browned bits. Add the drained bucatini, 2 tablespoons unsalted butter, and ½ cup reserved pasta water. Toss vigorously over medium heat for 2 minutes, adding up to another ½ cup reserved pasta water as needed, until the sauce looks glossy and clings to the pasta.

6. 6.

   Gently fold in the prepared crab meat and zucchini. Cook for 1 to 2 minutes, tossing carefully, just until the crab is warmed through; do not let the sauce boil. Remove from the heat and fold in the prepared lemon zest, lemon juice, and basil.

7. 7.

   Twirl the crab bucatini into two warmed shallow bowls, arranging the zucchini ribbons, tomatoes, and generous pieces of crab visibly on top. Spoon the glossy pan sauce over each serving and serve immediately.

Want more detail? See the temperature guide.