Gordon Ramsay King Crab Capellini


Try This King Crab Capellini with Chili, Lime, and Green Onion recipe. There are three main varieties red, blue, and golden; the red is most prized for its delicious meat.

Capellini is one of the thinnest strand pasta capelli d’angelo or angel hair. It is a yet thinner variant and very light and excellent set against the sweet, opulent king crab.

How to Make Gordon Ramsay King Crab Capellini

Step 1. Bring a large pot of salted water to a boil. When it comes to a rolling boil, add the pasta and cook according to package instructions until al dente, about 4 minutes.

Step 2. Heat the olive oil in a large sauté pan over medium-low heat. Sauté the garlic, chili, and green onion for 1–2 minutes, then season with salt and pepper.

Step 3. Add the wine to the pan, increase the heat to medium, and cook for a minute until the wine is almost evaporated. Add the lime juice and crab meat, stir to combine, and allow to heat through.

Step 4. Drain the pasta, then add it to the pan. Sprinkle with parsley and toss well to combine.

Step 5. Serve with a drizzle of lime juice and extra virgin olive oil.

Angel Hair Pasta with King Crab Meat

3 from 26 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Capellini is one of the thinnest of strand pasta capelli d’angelo or angel hair, is a yet thinner variant and hence very light and excellent set against the sweet, opulent king crab.

Ingredients

  • 1/2 lb. capellini

  • 2 Tbsp. extra virgin olive oil

  • 2 small garlic cloves, minced

  • 1 red chili, seeded and minced

  • 2 green onions, white and green parts finely chopped

  • ¼ tsp. Kosher salt

  • ¼ tsp. Ground black pepper

  • ¼ C. dry white wine

  • Juice of 1 lime, plus more for garnish

  • ½ lb. Alaskan king crab meat, picked for shells

  • 1 Tbsp. flat-leaf parsley, roughly chopped

Directions

  • Bring a large pot of salted water to a boil.
  • When it comes to a rolling boil, add the pasta and cook according to package instructions until al dente, about 4 minutes. Heat the olive oil in a large sauté pan over medium-low heat. Sauté the garlic, chili, and green onion for 1–2 minutes, then season with salt and pepper.
  • Add the wine to the pan, increase the heat to medium, and cook for a minute until the wine is almost evaporated. Add the lime juice and crab meat, stir to combine, and allow to heat through.
  • Drain the pasta, then add it to the pan. Sprinkle with parsley and toss well to combine.
  • Serve with a drizzle of lime juice and extra virgin olive oil.

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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