Hope you celebrated a happy Valentine's Day! We made the day an opportunity to spend time together in the kitchen making a luscious seafood meal with local Dungeness crab.
...and also some beautiful rainbow colored linguine from Puglia:
Fennel, Tomato and Crab Linguine
For one pound of pasta, clean three Dungeness crabs and remove all meat from shells, set aside. Dice two large handfuls of grape or cherry tomatoes, and 5 garlic cloves. Chop an entire fresh fennel bulb. Saute all of these together in a large pan in a combination of olive oil and butter, season with freshly ground pepper and salt. When sizzling, add a pour of dry white wine, cook off. Add heavy cream to taste. Add crabmeat and gently combine with sauce. In a large pot, bring salted water to a rolling boil and throw in pasta, cook until al dente. Drain and combine with crab sauce in a favorite serving dish. I added an extra drizzle of extra virgin olive oil at the table, and a few more grounds of fresh pepper. Enjoy!