Dungeness Crab Tagliatelle With Blanc De Blancs Butter Sauce

Dungeness Crab Tagliatelle With Blanc De Blancs Butter Sauce


Tagliatelle Pasta

450 g or 2 Cups Egg Yolk

500 g or 4 Cups 00 Flour

1 TBL Extra Virgin Olive Oil

Dungeness Crab Blanc de Blancs Butter Sauce

1 Whole Cooked Dungeness Crab

1 Cup Unsalted Butter

1 TBS Finely Chopped Shallots

1 tps Finely Chopped Garlic

½ Cup J Blanc de Blancs Sparkling Wine

½ tsp Kosher Salt


Tagliatelle Pasta Directions

Mix eggs and flour together with a spoon to bind together. Then add olive oil and knead on your countertop for at least 10 minutes. This can also be done with an electric mixer with a dough hook attachment. Divide the ball into two and wrap each half tight with plastic wrap. Refrigerate and let rest for at least an hour and up to one day ahead of time. Roll out each portion of dough into sheets about 1/16th of an inch thick. Then cut sheets into ribbons 10” long and ½” wide. Rest loosely on sheet pans with a dusting of flour

Dungeness Crab Blanc de Blancs Butter Sauce

Pick and separate crab meat from the shell and keep cold. Add shells to butter and infuse on low heat for about two hours. Then strain and reserve the butter and discard the shell. This step can be done ahead of time. Sweat garlic and shallots in a large sauté pan with 3 tablespoons crab butter over medium heat until soft. Then deglaze with Blanc de Blancs. Reduce heat to low. Add 3-4 more tablespoons of crab butter and emulsify. Drop prepared tagliatelle pasta into salted boiled water for 1-2 minutes until cooked. Add cooked pasta to the sauté pan and toss, allowing some water from the pasta pot to emulsify with the crab butter sauce. Then add crab and heat gently. Finish with salt and pepper.

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