Andres Rodas, executive chef and owner of Belli Osteria and Piccoli, Piccoli To Go in Brooklyn prepared black pasta with crabmeat and lemon during Friday's Good Day Cafe segment.
Ingredients (serves 2)
8 ounces linguine
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1/4 cup minced shallots
1 teaspoon minced garlic
1 1/2 tablespoons (or more) fresh lemon juice, divided, plus 2 teaspoons (packed) finely grated lemon zest, divided
Freshly ground black pepper
8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
1/3 cup fresh mint leaves, gently torn, divided
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Melt 1 Tbsp. butter w/ 1 Tbsp. olive oil in a large skillet over medium heat. Add shallots & stir until just soft, 3-4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
· Add 1/2 Tbsp. lemon juice and 3 Tbsp. pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
· Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 Tbsp. butter, 1 Tbsp. oil, 1 Tbsp. lemon juice, 1 tsp. lemon zest, crab, half of mint, and more chile rounds, if desired.
· Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 tsp. lemon zest and mint.