small red chilipepper, finely sliced or minced (optional)
½cupwhite wine
2lemons( juice and zest of one for the sauce, the other cut into wedges for serving)
¼cupbutter cut into cubes
225gramspasteurized, refrigerated fresh crabmeat (claw, backfin, or lump grade)
½cupfresh tarragon and basil combined
salt and pepper to taste
Instructions
Prepare a bowl with ice water and set aside.Bring a large pot of salted water to a boil. Cut the asparagus into thirds and blanch in the boiling water until tender, but still a bit under done, about 2 minutes. Using a slotted spoon transfer the asparagus to the bowl of ice water. Once cooled, drain and set aside.
Add the pasta to the boiling water and cook until al dente.
While the pasta is cooking, prepare the sauce. In a large skillet heat oil over medium high heat and add garlic and shallot. Sauté until soft and fragrant, about 2 minutes.
Add the wine and simmer for 2 minutes or until reduced by half. Add the juice and zest from one of the lemons, the red chili pepper (if using). Remove the pan from the heat and whisk in the butter, one cube at a time, until fully melted and a slightly creamy sauce has formed. Fold in crab meat, asparagus and pasta.
Drain the pasta, reserving about ¼ cup of the pasta water. Return the pan to the heat and reduce the heat to med-low. Fold the pasta, crab meat, and asparagus into the sauce. Cook until everything is warmed through, about 2-3 minutes. Add the reserved pasta water if needed. Season to taste with salt and pepper.
Remove from the heat and add ½ of the tarragon and basil, tossing to mix through. Serve, garnished with the remaining tarragon and basil and extra lemon wedges alongside.