Angel Hair Pasta with Dungeness Crab

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truffle-oil-pastaI created this dish specifically for Oregon white truffles. It’s important that they are white, as the black and white truffles have completely different flavor profiles.

This recipe only calls for truffle oil. If fresh truffles are available, they should be added at the end, as applying too much heat can destroy the flavor of the truffles and the oil.

1 lb angel hair pasta, cooked and cooled
5 oz finely chopped shallots
1 cup white wine, preferably off-dry Riesling (Amity Wedding Dance Riesling)
1/2 lb unsalted butter
1 pint heavy cream
Juice from 1/2 lemon
1 tsp finely ground white pepper
2 tsp cornstarch
2 tsp water
1/4 cup grated Romano cheese
1 tsp Oregon White Truffle Oil
Fresh Dungeness crab
1 tsp salt, or to taste

1. Combine shallots and wine in pot and reduce to two-thirds over high heat. Add butter, cream, lemon juice and pepper to shallots and wine, and bring to a light simmer. Stir together cornstarch and water in separate container. Add cornstarch/water mixture to pot and stir until slightly thickened, then turn off heat.

2. In a saucepan, have the pre-cooked pasta ready to go and turn the heat to lowest setting. Add enough sauce to the pasta to cover, then add cheese, truffle oil and crab. Add salt. Once the pasta, crab and sauce are heated through, serve.

Makes 6 servings

By Chris Czarnecki, Chef, Joel Palmer House

Photo by Sarah Henderson

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  • […] Czarnecki recently passed his toque blanche  to his 31-year-old son Chris, an Iraq War veteran who has been shaking things up and introducing some new dishes to the JPH menu over the past year. You can find a recipe of one of his new masterpieces, Angel Hair Pasta with Dungeness Crab, here. […]

  • […] Still, there was too much. So Jan and Chris packed up some for us to take home, which we picked and cleaned with some guests who were passing through and did up last night a la Chris Czarnecki at the Joel Palmer House. […]

  • grapedog

    November 9, 2009 at 7:52 am

    I hope this recipe isn’t typical of the other dishes found at JPH! Wow, does anyone still cook this way? For 1 lb pasta, we have 1 pint of cream, 1/2lb of butter and 1/4c cheese? This recipe can be lightened up easily, especially since cornstarch is used to thicken the sauce vs reduction/cooking down. The crab and truffles in this recipe need to be highlighted, not buried in layers of fat.

  • Emily

    November 10, 2009 at 7:10 pm

    Yes, actually, they do cook that way at JPH, though I would venture to say that this particular recipe is on the far end of the menu spectrum in terms of fat content. But… I would never go there on a diet. That place is for forgetting the world of arugula.