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Haystacks of Spaghetti
TARANTA’S SPAGHETTI “HAYSTACKS” WITH FRESH CRABMEAT AND LEMON CREAM
Serving Size: Four
Ingredients:
- 1 lb. good quality Spaghetti
- 1/2 qt. heavy cream zest of 3 lemons
- 1/2 lb. crabmeat
- 1 can good quality imported Italian canned Cherry tomatoes
- 1/2 cup breadcrumbs
Procedure
Directions:
- Precook 1 lb. good quality spaghetti such as DeCecco brand, to the al dente stage.
- Toss the hot spaghetti with 2 tbs. extra virgin olive oil and season with salt and crushed red pepper. Set aside.
- Combine 1/2 qt heavy cream with the finely grated zest of 2 lemons.
- Bring the cream to a boil, lower the heat, and reduce the cream by 1/3. remove from heat and set aside.
- Melt 1 tbs. unsalted butter in a sauté pan and sauté 2 thinly sliced shallots until translucent.
- Add 1/2 lb. picked over fresh crabmeat, season with salt and pepper, remove from heat and set aside.
- In 4 oven proof terracotta dishes, using a fork, twirl the spaghetti into the “Haystacks” in each dish.
- Add the lemon cream, 3 cherry tomatoes, then top each haystack with some of the crab mixture.
- Top the crab with some of the breadcrumbs combined with the zest of the third lemon, bake in a 400 degrees oven until browned lightly, about 10 minutes.
