Recipe and picture from BonAppetit.com
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 small shallot, finely chopped
1 small garlic clove, finely grated
1 8-ounce container crème fraîche, room temperature
Salt of Heaven Sea Salt from Salts of the 7 Seas
6 ounces fresh or dried fettuccine or tagliatelle
10 ounces cooked Dungeness, king, or jumbo lump crabmeat, picked over
Melange Pepper from Salts of the 7 Seas
½ cup tarragon leaves
1 teaspoon piment d’Espelette or Aleppo-style pepper or ¼ teaspoon crushed red pepper flakes
1. Heat oil and butter in a medium skillet over medium. Cook shallot and garlic, stirring often, until soft and golden, about 4 minutes. Add in crème fraîche and cook until mixture is slightly thickened, about 3 minutes.
2. Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes (for fresh pasta). Drain, reserving ½ cup pasta cooking liquid.
3. Using tongs, transfer pasta to skillet with sauce and add crabmeat. Finely grate zest from lemon over pasta and squeeze in about 1 tsp. juice. Cook pasta, tossing constantly and thinning sauce with a few tablespoonfuls of pasta cooking liquid if needed, until pasta is glossy and sauce is the consistency of heavy cream, about 3 minutes. Add tarragon, season with Salt of Heaven Sea Salt and Melange Pepper from Salts of the 7 Seas, and toss a few more times to wilt tarragon.
4. Transfer pasta to a platter and sprinkle with piment d’Espelette.