yields
2 servings
¼ cup extra virgin olive oil, divided, ¼ cup diced pancetta, 1 shallot, diced fine, Salt and pepper, ½ cup charred corn (removed from cob), Splash Dolin Dry vermouth, ½ cup crab stock, 1 tablespoon lemon juice, ½ tablespoon butter, ¾ cup fresh orecchiette pasta, ½ cup jumbo lump crabmeat, shelled, ½ head fennel, shaved thin, 1 pickled jalapeño, sliced thin, 2 tablespoons heavy cream, 1 tablespoon parsley, chiffonade, 1 tablespoon chives, finely chopped , 1 tablespoon breadcrumbs
steps
- Bring large pot of salted water to boil. In a sauté pan, warm 2 tablespoons olive oil over high heat. When pan is hot, add pancetta and cook until slightly rendered. Add shallot and season with salt. Add corn and sauté 1 minute. Add vermouth and cook until liquid is nearly gone. Add crab stock and lemon juice and cook until reduced by half. Add butter and stir to emulsify.
- Meanwhile, boil orecchiette until al dente. (Time will vary depending on freshness of pasta—just-made fresh pasta will be 2 to 4 minutes, store-bought will be more like 6 to 7 minutes.) Drain pasta and add to pan of sauce. Season with salt and pepper.
- Stir in crab meat, shaved fennel, and pickled jalapeño. Add cream, tossing to combine until sauce coats pasta. Divide between 2 bowls and top with herbs and breadcrumbs. Drizzle with remaining oil before serving.
Date Published: 02.10.21
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- from Chef Phillip McDonald of Bud & Alley's Pizza Bar of Seaside, Florida
