Angel Hair Pasta with Dungeness Crab
I 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