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| Photo by Carlos Avila Gonzalez |
from Matthew Accarrino, executive chef at SPQR in the San Francisco Chronicle, March 6, 2011
adapted by Julie Christensen
serves 4 as a pasta course
1 pound fresh tagliatelle
Kosher salt as needed
3 to 4 tablespoons unsalted butter
1 Meyer lemon, zested with a microplane and juiced
4 to 6 ounces Dungeness crab meat
l teaspoon poppy seeds
1/2 to l tablespoon chopped lemon thyme or thyme, to taste
Cook and drain the pasta according to package directions, reserving about one cup ofthe salted cooking water. Return the pasta to the pot it was cooked in, which will help keep the pasta hot.
Over medium heat, add the butter to the pasta and toss until melted. Add several tablespoons of the reserved cooking water to the pasta and cook briefly, just a minute or so, until a glaze forms on the pasta. Add the lemon zest and juice to taste and then the crab and poppy seeds. Toss pasta until thoroughly combined and crab is heated through. Finish with the chopped thyme. Season with additional salt and lemon juice if necessary.
Transfer to warmed bowls and serve.
This delicately flavored pasta dish can be prepared in just a few minutes.
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