Orecchiette with Jumbo Lump Crab, Jalapeño, Corn, and Fennel

Yields
2 servings

from Chef Phillip McDonald of Bud & Alley's Pizza Bar of Seaside, Florida

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

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.

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