If fresh crab is not available, canned crab may be substituted. Fresh pasta is delicate and delicious in this dish if you have a good local source – otherwise, good quality dry pasta works just fine.
Serves: 8 as starter and 4 as entrée
2 pillows (Five ounces each – total of 10 ounces) Laura Chenel’s 4 Peppercorn Chabis*
1 pound asparagus, woody ends removed, washed and dried
2½ tablespoons extra virgin olive oil, divided
1½ tablespoons kosher salt, divided
1 pound fettuccini
2 large shallots, thinly sliced
8 ounces cherry tomatoes, stemmed, washed and cut in half
8 ounces picked crab meat
2½ ounces (1 bunch) basil, leaves cut in thin ribbons
1 lemon, zested and juiced
- Preheat oven to 350° F. Place asparagus onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and toss to coat the asparagus. Roast until tender, 8-10 minutes. Allow to cool then slice into thirds on the diagonal.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and ½ teaspoon salt. Sauté until the shallots are soft, about 5 minutes. Set aside to cool in the pan.
- Bring 4 quarts of water to a boil and stir in 1 tablespoon salt. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
- Return the skillet to medium low heat. Add the pasta and mix in 1½ teaspoons olive oil and ¾ teaspoon salt. Stir in the asparagus, the fresh chèvre and cherry tomatoes. Add enough of the pasta water to the melting cheese to emulsify and create a sauce. Cook until all ingredients are heated through, about 2 minutes.
- Remove the skillet from the heat and stir in the crab and basil. Add the lemon juice if desired. Garnish with the lemon zest and serve immediately.