I found this recipe in Bon Appetit magazine. It looked good but maybe a bit boring. I loved the idea of pasta with egg yolks and crab on a hot summer night. I altered the recipe by making my own pasta, adding jarred artichokes, toasted pine nuts, red pepper flakes and frozen peas. I went heavy with the garlic, lemon and chives.
The final product was delicious. My husband and dinner guests loved the flavors and texture.
- 12 oz. uncooked bucatini pasta (I made fresh linguini)
- ½ C. olive oil, plus more for drizzling
- 2T. finely chopped garlic
- ¼ C. drained and rinsed capers, chopped. (I used ½ C. Caperberries)
- 1 C. peas (fresh or frozen)
- 1 small jar artichokes (packed in water), roughly chopped
- 1 t. coarsely ground black pepper
- 1 t. red pepper flakes
- 6 LG. egg yolks (Make meringue with the whites for dessert)
- 3 oz. pecorino cheese plus more for garnish
- ½ C. thinly sliced chives
- 8 oz. fresh crab meat (I used canned blue crab)
- ¼ C. toasted pine nuts
- 1 T. grated lemon zest, plus 1 T. fresh lemon juice (I used the juice from ½ lemon)
- sea or kosher salt, to taste
- lemon wedges for serving
- Boil pasta in well-salted water until very al dente. Reserve 1 ½ C cooking water. Drain in a colander. Drizzle with a small splash of olive oil.
- Cook garlic in oil in a large, deep skillet over medium, stirring often until lightly toasted.
- Add capers, black pepper, red pepper flakes, peas and artichokes and cook for a couple of minutes.
- Add 1 C. reserved pasta water and bring to a boil over medium heat.
- Add pasta and return to a boil until pasta is al dente. Add another ¼ cooking water if needed.
- Remove from heat.
- Quickly add egg yolks, stirring vigorously until creamy, about 10 seconds.
- Add cheese, pine nuts and chives; stir.
- Add crab, pine nuts, zest, lemon juice, salt and more cooking water if too thick.
- Serve with lemon wedges
Recipe adapted from Bon Appetit.