Meals Matter

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Contributed By: menfe
San Francisco Chronicle

The leek, carrot and fennel combine with pasta and complement the crab- a natural match with Chardonnay.

Ingredients

12-16 oz Picked crabmeat

2 tbsp Olive oil

3 Shalots, thinly sliced

1 tbsp Minced garlic

1/2 Bulb fennel, thinly sliced

1 Carrot, thinly sliced

1 Leek, well-rinsed and thinly sliced- use only the white and light green parts

1 sprig Tarragon

3/4 cup Dry, unoaked white wine such as Sauvignon Blanc or Pinot Grigio

1/4 cup Heavy cream

4 tbsp Unsalted butter

8 oz Linguine

1 tsp Kosher salt, or to taste

Pinch of pepper

Optional garnish: chopped parsley

Preparation

1. Heat large skillet over medium heat. Add olive oil, shallots and garlic. Cook just until aromatic. Add fennnel, carrot, leek and tarragon sprig. Cook until vegetables begin to soften. Add wine and cook until reduced by one-fourth.

2. Add cream and butter, and cook until heated through.

3. Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain, reserving 1/2 cup pasta-cooking water to add to vegetable mixture as needed for desired consistency.

4. Combine still-warm pasta with vegetable mixture. Add pasta water if additional moisture is needed. Season with salt and pepper. To serve, place crab on top each serving of pasta, and garnish with parsley, if desired.

Cook's Notes

When crab is out of season, try shrimp in this dish. Excellent canned crab is availabe at Costco in the refrigerated section.

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