Ingredients
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
Directions
- 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.
