crab spaghetti (from the blog)

it's not a total goodbye, just a see ya later...

I’m adding this recipe here because I’m in a transitional period with my blog. I’m not sure if I want to continue it because honestly, all things must come to an end. I started my blog in 2017 and what has happened for me has been my wildest dreams. Last year, my word for the year was elevate and I got that & more…my cooking show SPICE SPICE BABY (stream it OK!) on Tastemade to soooo many other things!

This year my word is expansion and I may need to close this door to expand into something else…so, this is not a goodbye but a see you later! love all you hot saucies so much, thanks for rocking with me all these years!

Now onto the recipe….

Ok, so if anyone has been to Ruby’s in NYC then you know about the crab linguini! It’s soooo bomb! Like beyond. I INHALED it the last time I was there and have been craving it ever since, it’s that good so I decided to whip up my version of this pasta.

It’s creamy, herby and very indulgent! My tip to really making the sauce stick to the pasta is letting the pasta sit in the cream sauce for a little so the sauce continues to thicken up!

Ingredients (serves 2-3)

• 1 8oz container of fully cooked jumbo lump crab meat

• A good fist full of spaghetti (no one ever uses the entire box so I would say 1/4 of the box of spaghetti)

• About 1/4 cup of freshly chopped green onions

• About 1/4 cup freshly chopped chives

• 1/2 -1 teaspoon of red pepper flakes (depending how spicy you want. I just like a hint of spice for this)

• 6 tablespoons of unsalted butter

• 1 cup heavy cream

• 1 shallot chopped

• 6 garlic cloves, thinly sliced or finely chopped

• 1/4 cup or more of sherry wine (you can pick this up at your local grocery store! It gives the pasta a slight sweetness. OMG it’s so good)

• Freshly grated parmesan cheese for garnish because we’re fancy and deserve!

• Reserved pasta water - we never throw away, OK!

Directions

1. OK, so this is a multitasking situation because you want to make your sauce while your noodles are cooking. Cook your noodles according to box instructions for al dente. When there is about 6 minutes left start to prepare your sauce.

2. In a skillet on medium, medium low heat melt 6 tablespoons of butter, as it starts to lightly foam add in your shallots and garlic and season with salt, pepper & red pepper flakes. You want to your shallots to get soft so about 2-3 minutes. Keep an eye on your butter that it is not burning so that’s why I say medium to medium low heat.

3. Once your shallots are soft and translucent, add the chives & green onions and stir to combine.

4. Add your sherry wine. I like to use a little more than 1/4 cup because I’m obsessed. Let the alcohol cook off so about a minute or so.

5. Then you are going to add your heavy cream in. You want to kick your heat up to medium and the sauce is going to thicken up and the flavors start to merry.

6. Add your jumbo lump crab meat and stir to combine! Taste for more salt, pepper & add more red pepper flakes if you want!

7. When your noodles are done, grab them with a tong and add them straight to your sauce pan! Who cares that we’re dragging water across the stove, we’re cleaning up later! Add a little pasta water as well!

8. Start to combine your noodles into the sauce. You’re going to be like WTF, it’s not combining and it’s watery but give it time and let it sit a little and the sauce will thicken up even more and STICK to the spaghetti!

9. I like to add some parmesan cheese straight to skillet because who cares what people say about cheese & seafood in pasta!

10. Spoon a heaping portion into your bowl with some sauce! Garnish with more chives & green onions and ENJOY!