Pair With

Nº 19

Chardonnay

FLAVOR PROFILE 

spicy, herb forward, salty, sweet 

TIME TO EXECUTE 

15 minutes 

INGREDIENTS  

1 Lb. spaghetti 

⅓ cup olive oil 

4 Calabria chiles (minced) 

8 cloves garlic (6 minced) (2 sliced paper thin) 

⅔ cup white wine 

2 Tbsp. chives (chopped) 

2 Tbsp. tarragon (chopped) 

2 Tbsp. basil (chopped) 

1 Lb. lump crab meat (drained) 

5 Tbsp. butter (unsalted) 

salt and pepper 

parsley (chopped) 

DIRECTIONS 

In a pot of boiling salted water, cook pasta 7-8 minutes for al dente. 

While pasta cooks, in a large pot, add next 3 ingredients on high heat.  Cook for 1 minute then deglaze with white wine.  Season with salt and pepper.  Cook until reduced by half and add the next 4 ingredients.   

In a separate pan, fry garlic chips until crispy.  Drain on a paper towel and reserve for garnish. 

Turn off heat, add pasta to the pot with a touch of pasta water, and add butter.  Stir together until butter is a melted and the starch in the pasta has created a sauce. 

To plate: place pasta in the middle of the plate, and garnish with garlic chips and chopped parsley on top.