Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
Crab & Uni Bucatini
1/2 lb. bucatini or other long pasta
6 garlic cloves, minced
2 tbsp. extra virgin olive oil
2/3 cup lump crab meat
8 pieces uni
1 cup heavy cream
2 tbsp. Calabrian chili peppers, sliced
1/3 cup Parmigiano Reggiano, finely grated
Juice of 1 lemon
2 tbsp. chives, finely chopped
1/3 cup lemon-garlic panko breadcrumbs
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Tip: If you don't have Calabrian chili peppers, you can use crushed red chili flakes as an alternative.
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Crab & Uni Bucatini:
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.
Meanwhile, add the olive oil and garlic to large sauté pan and sauté over low heat for 1-2 minutes, until fragrant.
Add the heavy cream and crab meat to the pan and let simmer on low heat for about 5 minutes.
When the pasta has finished cooking, strain and add directly to the pan with the crab sauce and 1/4 cup pasta water. Toss on high heat until combined.
Remove from heat and add the Parmigiano, lemon juice, chives and Calabrian chili peppers. Toss again until combined. Add more pasta water as needed.
Plate and top with uni, lemon-garlic panko breadcrumbs and more chives.