Dungeness Crab Linguine with Fennel and Sprouts

Instructions

1. 1

   Crisp the fennel

   Slice the fennel as thinly as possible and put it in a bowl of ice water for 10 minutes. Drain and dry it well. Toss with the sprouts, lemon juice, olive oil, and salt just before serving.

2. 2

   Check the crab

   Spread the crabmeat on a plate and pick through it with your fingers. Remove any shell or cartilage. Keep the crab refrigerated.

3. 3

   Cook the linguine

   Bring a large pot of salted water to a boil. Cook the linguine for 2 minutes less than the package directs. Reserve 1½ cups pasta water, then drain.

4. 4

   Start the sauce

   Melt 1 tablespoon butter with the olive oil in a wide skillet over medium heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds.

5. 5

   Reduce the wine

   Pour in the wine and simmer for 3 to 4 minutes, until reduced by about half. Add the stock and simmer for another 2 minutes.

6. 6

   Finish the pasta

   Add the drained linguine and ½ cup pasta water. Toss over medium heat for 1 to 2 minutes. Stir in the crème fraîche, lemon zest, red pepper flakes, and remaining tablespoon of butter.

7. 7

   Warm the crab

   Turn the heat to low. Fold in three-quarters of the crab and cook for 30 to 60 seconds. Add pasta water a spoonful at a time until the sauce clings to the noodles. Season with black pepper and taste before adding salt.

8. 8

   Serve

   Divide the linguine among warm bowls. Add the reserved crab and the fennel-sprout mixture. Serve with lemon wedges if you want more acidity at the table.