King Crab Capellini Recipe
Gordon Ramsay recommends starting with the freshest Alaskan King Crab Meat. Light and delicate angel hair pasta tossed with succulent Alaskan king crab meat in a lemon butter sauce, finished with fresh herbs and a touch of chili. A luxurious yet simple dish that highlights the sweet, tender crab while complementing it with bright citrus notes and subtle heat.
Ingredients
- 1/2 lb Alaskan King Crab Meat
- 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
- Kosher salt
- Ground black pepper
- Dry white wine
- 1 Lime Juice of plus for garnish
- 1 Tbsp Flat-leaf parsley, roughly chopped
Instructions
- 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.
Video
Notes
Hold back some of the crab cooking liquid to adjust the final sauce consistency - add it gradually to achieve the perfect silky texture without making the pasta too wet.