Skip to Content (Press Enter)
Skip to Footer (Press Enter)

Crab Tagliatelle with Wine & Crab-Infused Butter Sauce

Dungeness crab is blended into buttery tagliatelle and paired with Chardonnay or Sparkling wine for a fantastic seafood pasta and wine pairing.

BBQ Ribs Recipe Image


Tagliatelle Pasta
• 450 g or 2 Cups Egg Yolk
• 500 g or 4 Cups 00 Flour
• 1 TBL Extra Virgin Olive Oil

Crab and Wine Butter Sauce
• 1 Whole Cooked Dungeness Crab
• 1 Cup Unsalted Butter
• 1 TBS Finely Chopped Shallots
• 1 tps Finely Chopped Garlic
• ½ Cup Chardonnay or Sparkling Wine
• ½ tsp Kosher Salt

Tagliatelle Pasta Directions

1.Mix eggs and flour together with a spoon to bind together.
2. Add olive oil and knead on your countertop for at least 10 minutes. This can also be done with an electric mixer with a dough hook attachment.
3. Divide the ball into two and wrap each half tight with plastic wrap. Refrigerate and let rest for at least an hour and up to one day ahead of time.
4. Roll out each portion of dough into sheets about 1/16th of an inch thick.
5. Cut sheets into ribbons 10” long and ½” wide.
6.Rest loosely on sheet pans with a dusting of flour.

Dungeness Crab Wine & Butter Sauce

1. Pick and separate crab meat from the shell and keep cold.
2. Add crab shells to butter and infuse on low heat for about two hours.
3. Strain and reserve the butter and discard the shell. This step can be done ahead of time.
4. Sweat garlic and shallots in a large sauté pan with 3 tablespoons crab butter over medium heat until soft.
5. Deglaze with wine. Reduce heat to low.
6. Add 3-4 more tablespoons of crab butter and emulsify.
7. Drop prepared tagliatelle pasta into salted boiled water for 1-2 minutes until cooked.
8. Add cooked pasta to the sauté pan and toss, allowing some water from the pasta pot to emulsify with the crab butter sauce.
9. Add crab and heat gently.
10. Finish with salt and pepper.

Featured Wine Pairings