Crab & Pancetta Pasta

Crab & Pancetta Pasta

I found this recipe in the Rachael Ray magazine a few months ago and have made it multiple times. On Sunday we got together

for Mothers Day and I whipped this up for the whole fam. We served it with garlic bread and salad. 

Ingredients:

• 2 tablespoons olive oil
• 1/4 pound pancetta-diced
• 4 large shallots-chopped
• 4 large cloves garlic-chopped
• 2 small red chiles, such as Holland or Fresno chiles-chopped
• 3 tablespoons fresh thyme leaves, chopped
• Salt and pepper
• 1 cup dry white wine
• 2 tablespoons butter
• 1 pound linguine
• 1 pound lump, king or snow crabmeat
• Zest and juice of 1 lemon
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup minced fresh chives

Instructions:

Bring a large pot of water to a boil for the pasta.
In a large, deep skillet, heat the oil. Once hot add the pancetta and cook for 2 to 3 minutes. Add the shallots, garlic, chiles and thyme. Season with salt and pepper and stir for 2 to 3 minutes. Add the wine and cook until the liquid has reduced by half, about 5 minutes. Swirl in the butter, then reduce the heat to low to keep the sauce warm while the pasta cooks.
Salt the boiling water; cook the pasta. Ladle out about a cup of the pasta cooking water and add it to the sauce along with the crabmeat,lemon zest and juice. Drain the pasta and add it to the sauce. Toss with tongs for 1 to 2 minutes for the pasta to finish cooking and to allow the flavors to be absorbed. Toss in the parsley and chives.