~from Savoring Time in the Kitchen
Serves 4
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
1/2 dried red pepper flakes
3/4 teaspoon fine sea salt
1-1/2 cups dry Prosecco sparkling wine
1/2 cup crème fraîche
Zest of 2 organic lemons
1/4 cup fresh lemon juice
1 pound shelled cooked Dungeness crab
1 pound linguine
1/4 cup chopped flat-leaf parsley
Using medium heat, warm oil in a large saucepan. Cook the chopped shallot until softened, 3 to 5 minutes, stirring occasionally. Add the pepper flakes and salt, then stir in the Prosecco and crème fraîche. Bring the mixture to a boil over medium-high heat and reduce about 1- 1/2 cups. This should take about 10 to 15 minutes.
Meanwhile, get the pasta water boiling in a large pot.
Add lemon zest, lemon juice, and shelled crab into the Prosecco sauce and remove from heat.
Boil pasta until just tender, according to package directions. Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
Adapted from Sunset Magazine.