Summer is winding down but there are still some delicious local products out there! Check out your local farmer's markets and see what looks good to you. Ask questions and taste as much as you can, the seasons will be changing soon and new ingredients will be coming. Get what's good now.

Recently some friends came to the house to meet our new son. Dave and Natalie came over with their kids and Dave's parents for a cookout. They brought us some fresh Dungeness crabs that had been swimming just hours before they brought them to the house. I grilled some fresh corn on the cob and burgers, a little potato salad and all the fixins. Our visitors were so gracious to leave us with a couple of crabs! THANK YOU!

We had some leftover grilled corn on the cob, so I figured why not use it with a little of the crab to make a great dinner? The strozzapretti, a pasta from Romagna that is a 1-1/2 inch long rolled pasta with a seam down one side, is said to resemble a rolled towel.

Pasta with Dungeness crab and grilled corn with herbed buerre blanc

1# pasta

1# picked crab

3 ears of grilled corn with corn and milk scraped off

1 cup white wine

4 oz cubed butter

1 lemon zested and juiced

1 teaspoon minced garlic

1 teaspoon minced shallots

1 teaspoon chopped tarragon

1 tablespoon chopped curly parsley

Salt and pepper to taste

 

Bring large pot of salted water to a boil. Cook pasta according to directions on the bag. In another sauce pan add wine, shallots, garlic and lemon juice. Reduce to about 1/3 cup. Reduce heat to a very low flame.  Add corn, crab and herbs. Toss with wine reduction, add butter and toss to incorporate. Season with salt and pepper and lemon zest. Place in a warm bowl and serve. 

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