Blue Crab-Serrano with Fettuccine

Amount Per Serving
Calories 523		Calories from Fat 252
% Daily Value*
Total Fat 28g		43%
	Saturated Fat 13g	65%
	Trans Fat 0g
Cholesterol 117mg		39%
Sodium 910ng		38%
Total Carbohydrate 42g		14%
	Dietary Fiber 2g	8%
	Sugars 2g
Protein 23g		46%

Vitamin A 17%		Vitamin C 11%
Calcium 9%		Iron 17%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Recipe by: Chef Anthony Jacquet of the Whisper Lounge in Los Angeles.

The spice and color of serrano chiles brings this fresh crab pasta to life. Lots of fresh herbs add layers of flavor.

3 pounds Barilla Fettuccine

12 tablespoons olive oil

4 tablespoons minced garlic

3 juiced lemons

as needed kosher salt

1 1/4 pounds diced cold butter

4 1/2 pounds picked over jumbo lump blue crab meat

6 serrano chiles, thinly sliced rounds

6 tablespoons chopped fresh chives

6 sprigs fresh mint, chopped

6 sprigs fresh tarragon, chopped

6 sprigs fresh dill, leaves picked

30 fresh chives, cut into batonets

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order: Saute 1/2 teaspoon garlic in 1 1/2 teaspoon oil until fragrant. Add 1 ounce pasta simmering water, a splash of lemon juice, and 2/3 ounce cold butter. Salt and reduce to an emulsified butter sauce. Add 3 ounces crab and a few rings of chile and toss to warm them.
Meanwhile, reheat about 1 cup pasta in simmering water. Drain and add it to the pan with the sauce. Toss it with a few pinches of chopped herbs and plate. Garnish with chive batonets.