Crab Pasta

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.

1. Cook garlic in oil in a large, deep skillet over medium, stirring often until lightly toasted. 
2. Add capers, black pepper, red pepper flakes, peas and artichokes and cook for a couple of minutes.  
3. Add  1 C. reserved pasta water and bring to a boil over medium heat.
4. Add pasta and return to a boil until pasta is al dente. Add another ¼ cooking water if needed.
5. Remove from heat.
6. Quickly add egg yolks, stirring vigorously until creamy, about 10 seconds.
7. Add cheese, pine nuts and chives; stir.
8. Add crab, pine nuts, zest, lemon juice, salt and more cooking water if too thick.
9. Serve with lemon wedges

Recipe adapted from Bon Appetit.