ITALIAN ESSENTIALS: CRAB WITH LEMONY/CREAMY PASTA

Steps:

• PREP/PREPARE
• Making it a One-Pot Dish For this recipe you will need one large skillet or pot, large enough to hold all of the ingredients. I made this a one-pot dinner, by boiling the noodles in a large skillet, wiping it out and making the lemon breadcrumb topping, then wiping it out and making the pasta sauce. You do not have to do that; however, it made cleanup a snap.
• The lemon breadcrumb topping can be used in many recipes; especially fish and seafood. Once made, it can be stored in the freezer for several months. I have even used it as a crunchy topping on a baked potato.
• I used Penne pasta for this dish; however, any old pasta will do just fine.
• Can You Freeze It? I did try freezing a portion of the dish, but after thawing it came out with a grainy texture. It is true that you can buy dishes similar to this in the frozen section of your grocer; however, the reason their frozen sauces do not come out grainy is because they add chemicals (which I do not want in my body) to the sauce to prevent that from happening. FYI: The Lemon Breadcrumb Topping freezes quite well. Have a nice day :-)
• Gather your ingredients (mise en place).
• LEMON BREADCRUMB TOPPING
• Add the butter to a pot or skillet over medium heat, and then add the breadcrumbs.
• Stir until they begin to get toasty, but do not let them burn.
• Remove from the heat, then toss in the garlic, zest, and lemon juice.
• Stir to combine, season with a bit of pepper (salt if you wish), then reserve.
• If you are using the same pan for the sauce, wipe it out, and return to the stovetop.
• THE PASTA SAUCE
• Place the pan over medium heat and add the butter.
• After the butter has melted, toss in the minced garlic, and stir until fragrant, about 60 seconds.
• Add the chicken stock, heavy cream, and red pepper flakes.
• I usually whisk the heavy cream, and the chicken stock together in a measuring cup, and pour it into the pan.
• Stir until the sauce begins simmering, about 3 - 4 minutes.
• Continue simmering and stirring for an additional 5 minutes.
• Add the parmesan cheese and stir until it is melted into the sauce.
• If you feel the sauce is too thick, add about a tablespoon of the reserved pasta water at a time, until you achieve the desired consistency... You will probably not need to do this step.
• Add the pasta, and toss, for about 1 minute.
• Throw in the crab, and gently toss until combined and heated through, about an additional minute.
• I use a pair of tongs to do the tossing. I find that it is gentler on the pasta, and does not break up crab, as a large spoon might do.
• PLATE/PRESENT
• Sprinkle on some of the lemon breadcrumb topping, and maybe a bit more parmesan cheese, then serve while nice and warm; possibly with some crusty Italian bread, and a nice clean chardonnay. Enjoy.
• Keep the faith, and keep cooking.