Ginger Beurre Rouge & Fresh Crabmeat
Ginger Beurre Rouge & Fresh Crabmeat
Ingredients
12 oz Valicenti Squid Ink Spaghettini (or Beet & Ginger pasta)
1 ½ cups Dry Red wine
½ cup Balsamic Vinegar
1 tbls Shallot, Minced
1 sprig Fresh Thyme
1 tbls Fresh Ginger, Minced/Grated
1 stick Unsalted Butter, cut into tablespoon at room temperature
½ cup Heavy Cream
Salt & Pepper to taste
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Crab Sauté (Optional)
1 lb Fresh Jonah Crabmeat, delicately picked for shells
1 ½ tbls Chive, Finely Chopped
2 tbls Flat Leaf Parsley, Finely Chopped
1 tbls Fresh Thyme, Finely Chopped
1 pat Butter
2 tbls Water
Zest ½ Lemon
Salt & Pepper to taste
Method
Beurre Rouge
In a heavy bottom sauce pan, add wine, vinegar, thyme sprig, shallots, and ginger. Bring to a boil and simmer until reduced by 3/4, add heavy cream and simmer for additional 2 minutes.
Remove from heat, and stir in butter to make an even viscous sauce. Remove thyme sprig and set aside. (Last step if not making with crabmeat)
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Crab Sauté
In a heavy bottom sauté pan, over medium heat, melt butter with water. Gently add crabmeat and heat through – being mindful to NOT break up crabmeat. Once crabmeat is heated through, add herbs, lemon zest, salt & pepper to taste.
Add crab mixture to beurre, stirring in lightly. Spoon crab and beurre sauce over cooked pasta and enjoy!
Garnish with toasted walnuts and/or additional sprig of thyme.
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Serves 4 (as a side).