Whole Wheat Pasta with Crab, Cream, Olives, and Habanero

Składniki

Kosher salt

Extra-virgin olive oil

3 or 4 garlic cloves, smashed and peeled

1 tablespoon unsalted butter

¾ cup (180 ml) heavy or whipping cream or crème fraîche

1 habanero chile, seeded and cut into rings

8 ounces (225 g) whole wheat tagliatelle (page 257) or Whole Wheat and Ricotta Cavatelli (page 260) or store-bought fresh pasta, or 4 ounces (115 g) dried pasta

4 ounces (115 g) cooked crabmeat, picked through to remove any bits of shell

2 tablespoons finely grated

Parmigiano-Reggiano cheese

1 teaspoon finely grated lemon zest

Freshly ground black pepper

½ lemon

Small handful arugula (optional)

Several fresh mint leaves, torn (optional)

¼ cup (15 g) toasted breadcrumbs (optional)

Wskazówki

Bring a large pot of water to a boil for the pasta; add a big handful of salt so that the water tastes as salty as the ocean.

While the water is coming to a boil, heat a small glug of olive oil in a heavy-bottomed skillet over medium heat, add the garlic, and cook until the garlic is very soft, fragrant, and nicely golden brown-but not burnt-about 5 minutes. Scoop out the garlic so it doesn't burn; you can add it back along with the cream or simply discard it.

Add the butter and cook gently until it starts to turn light brown and smells very nutty-you're making browned butter. Go slow so it doesn't burn. Pour in the cream and adjust the heat to a very gentle simmer. Add the habanero and cook to reduce the cream slightly and infuse the chile flavor into it. Set aside off the heat while you cook the pasta.

Add the pasta to the boiling water and cook until almost al dente. When the pasta is about 30 seconds from being fully cooked, scoop out a mugful of cooking water, then drain the pasta well. Dump the pasta into the pan of cream sauce, along with the crab. Toss for a minute or so, to let the pasta absorb some sauce and finish cooking, adding a few splashes of the pasta water to keep the consistency from getting too gloppy. Add the Parmigiano, lemon zest, several twists of black pepper, and a nice squeeze of lemon juice.

Taste and adjust with more salt, black pepper, or lemon juice; note that the heat from the chile rings will continue to increase a bit as the dish sits.

Divide between two pasta bowls. If desired, top with the arugula, mint, and/or breadcrumbs. Serve immediately.

Notatki

These days, we don't often give ourselves permission to indulge in a straight-up cream sauce, but every so often we should- it's good for the soul. And when it's time to indulge, may I recommend this dish? It's crazy simple to make, with over-the- top flavor from the habanero chile-bright, fruity, tropical, and yes, hot! But I leave the habanero in rings, which are easy to fish out if you want to avoid full-on fire. Use either the whole wheat

tagliatelle (page 257) or the Whole Wheat and Ricotta Cavatelli

(page 260), or even your favorite store-bought fresh pasta

shape. -Serves 2

Variation

Chicken and Artichoke Pasta: This is an easy one to whip up because you can use rotisserie or other leftover chicken and canned artichoke hearts or bottoms. Omit the crab. Omit the habanero for a more mellow dish, or keep it if you like spicy. Add 1 cup (140 g) shredded or chopped cooked chicken and 3 to 5 rinsed and dried artichoke hearts or bottoms (the number depends on how big they are, as sizes vary from can to can), cut into smaller chunks. Add the chicken and artichokes when you add the cream to the browned butter, so the ingredients have time to get warm. Season with extra pepper.