Saffron Vesuvio with Crab and Herbs

Melt butter in a large skillet over medium-low heat and bring a large pot of generously salted water to a boil.

Once the butter has melted, add the shallot to the pan and cook, stirring occasionally. 

Add the pasta to the boiling water. 

Once the shallot has softened, after about 5 - 6 minutes, bring the heat down to low and add the garlic. Continue to cook slowly and stir, making sure the garlic doesn’t brown. 

Once the pasta is 2 minutes from al dente, use a slotted spoon and transfer it directly from the boiling water to the pan with the butter and return the heat to medium low or medium, enough to bring the residual water to a simmer so the pasta can finish cooking. Cook and stir until the pasta is al dente and the butter and pasta water have combined into a light, glossy sauce that coats the Vesuvio. Remove the pan from the heat. 

Squeeze the lemon directly into the pan, then stir in the herbs, crab, and Pecorino. Taste and adjust with salt and more lemon juice, as needed. Serve, passing more Pecorino alongside. 

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Chef's Note: Start cooking the pasta as soon as the shallots are added to the butter. Monitor the heat to prevent the shallots and garlic from browning; remove the skillet from the heat if needed.

Add lemon juice gradually—just enough to brighten the dish, then adjust to taste.

We recommend using crab claw meat for its rich flavor and tender texture; its smaller shreds blend beautifully with the pasta.