Dungeness Crab Lemon Cream Gemelli

Yield: Serves 4 as a main course


  • 2 large shallots
  • 2 lemons
  • 1/4 pound crab
  • 1 pound dried Gemelli
  • 3 tablespoons unsalted butter
  • 3/4 cup heavy cream


  1. Finely chop shallots.

  2. Finely grate lemon zest to measure 1 1/2 teaspoons. Juice lemons to measure 3 tablespoons.

  3. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil.

  4. In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderate low heat, stirring, until soft, about 5 minutes.

  5. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

  6. Stir in 2 tablespoons lemon juice and remove skillet from heat.

  7. Cook pasta in boiling water, stirring occasionally, until al dente.

  8. Drain pasta in a colander and add to sauce with crab and remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and add a small amount of warm water if mixture becomes dry), until just heated through.

  9. Serve pasta garnished with crab and lemon zest.