The Barrel Room | Dungeness Crab Tagliatelle Recipe

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.

Ingredients

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

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Hahn Arroyo Seco Chardonnay V21 750ML

Our 2021 Hahn Appellation Series Arroyo Seco Chardonnay is light gold in appearance with aromas of tropical fruit, citrus peel and vanilla. On the palate, vibrant flavors of pineapple, stone fruit, citrus and notes of honeysuckle and butter, followed by a nuanced toasty spice on the finish. VINEYARDS Grapes for this wine are sourced from Ste. Nicolaus Vineyard & Mission Ranch– certified sustainable vineyards in the Arroyo Seco appellation of Monterey County. Located south of the Santa Lucia Highlands, both vineyards enjoy generous morning sun, with soils that are rocky and well-drained. These soils challenge the vines to yield grapes of depth, character and intensity. The AVA’s extended growing season allows fruit to ripen slowly and leads to well-balanced, flavorful wines. WINEMAKING Picked at the peak of ripeness and flavor, the Chardonnay grapes were destemmed and sent to small French oak barrels for fermentation, of which, 100% underwent a secondary malolactic fermentation to give the wine a soft and creamy texture. The wine aged on the lees in French oak barrels for 11 months.

J California Cuvée 750ML

The vibrant and approachable California Cuvée opens with a pop of tart pineapple and orange blossom on the wonderfully aromatic nose. The palate is lively and rich with layered notes of Asian pear and honeysuckle, overlaying hints of fresh mandarin peel and marzipan before a crisp, focused finish.

Talbott Kali Hart Chardonnay V22 750ML

The 2022 Kali Hart Chardonnay is a crisp, fruit-forward expression of the cool Central Coast of California. Aromas of brioche and warm spice meet notes of sliced pear and pineapple with an underlying layer of toasted vanilla. The finish lingers with ongoing hints of tropical fruit.

La Marca Luminore Prosecco Superiore 750ML

Luminore sparkles with a pale, golden straw hue and lively bubbles, bursting in the glass. Delicate aromas of white flowers and stone-fruits complement the soft, creamy-texture. Subtle hints of fresh citrus, pear and nectarine round out the exquisite palate. Clean, crisp acidity balances a touch of sweetness and offers a light, refreshing style.

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