Bucatini cremoso de cangrejo y maíz dulce Marry Me con limón Meyer y flores de albahaca
Creamy Marry Me Crab & Sweet Corn Bucatini with Meyer Lemon and Basil Blossoms
Courtesy of frohneats
Rated 5.0 stars by 1 users
Servings
2
This pasta? Pure summer magic. We’re talking creamy, sweet, and just the right hit of citrus. Fresh corn folded into a velvety sauce, tossed with lump crab, and finished with bright Meyer lemon zest and basil blossoms straight from the garden.
Ingredients
-
8 oz bucatini
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 2 shallots, finely diced
- 3 garlic cloves, minced
- 1 cups fresh sweet corn kernels
- ½ cup dry white wine (like Pinot Grigio)
- 1 cup heavy cream
- 1 cup reserved pasta water (as needed)
- 8 oz lump crab meat (picked over for shells)
- ¼ cup fresh parsley, chopped
- Zest + juice of 1 Meyer lemon
- Basil blossoms (or fresh basil leaves) for garnish
- Kosher salt + freshly cracked black pepper
-
ProBond Luxe 6-QT Rondeau
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Directions
Bring a large pot of salted water to a boil. Cook bucatini until just al dente. Reserve 1 cup of pasta water, then drain.
- In a large sauté pan, heat the olive oil and butter over medium heat. Add shallots and garlic, cooking until fragrant and translucent (about 2 minutes). Stir in the sweet corn and sauté until tender and lightly golden.
- Pour in the white wine, scraping the pan. Let it reduce by half. Add heavy cream and a splash of pasta water. Simmer until thickened and velvety (5–7 minutes). Season with salt and pepper.
- Toss the cooked bucatini directly into the sauce. Fold in lump crab, parsley, Meyer lemon zest, and juice. Add a little more pasta water if needed for silkiness.
- Twirl onto plates and garnish with basil blossoms (or fresh basil leaves). Finish with an extra drizzle of good olive oil and a crack of black pepper.
- Enjoy!
