Pasta + Sauce

1. Prepare your pasta by cooking in heavily salted water according to package directions - cook to al dente. Once pasta is done, reserve 2 cups of salted pasta water.
   • 1 pound pappardelle pasta, or your favorite variety
2. In a large skillet or saute pan, melt 6 Tablespoons butter and olive oil on medium-high heat. Add your sliced shallots and lemon zest, allow to cook for about 5 minutes.
   • 6 Tablespoons unsalted butter
   • 2 Tablespoons extra virgin olive oil
   • 2 shallots, thinly sliced
   • Zest of 2 large lemons
3. Add your minced garlic and Aleppo pepper, allow to cook for 30-45 seconds, until just fragrant.
   • 6 cloves garlic, minced
   • 1 1/2 teaspoons Aleppo pepper
4. Next, add your heavy cream and white wine, allow to come to a boil then immediately turn to a low simmer and simmer for 5 minutes.
   • 3/4 cup heavy cream
   • 1/3 cup white wine 
5. Add your fresh lemon juice, fresh canned crab, salt and pepper. Mix until fully combined and heated through.
   • 1/2 cup fresh lemon juice, 2-3 lemons
   • 1 pound fresh canned crab, claw or lump 
   • 1 1/2 teaspoon black pepper
   • 2 teaspoons Diamond kosher salt, half if using table salt*
6. Add your cooked pasta, freshly grated parmesan and a handful of chopped parsley, toss to coat. Then slowly add in your pasta water about 1/4 cup at a time. Allow the sauce to thicken on medium heat and coat your pasta entirely. Add more pasta water as needed. Should use 1.5-2 cups worth.
   • 1 pound cooked pasta
   • 1 cup freshly grated parmesan cheese
   • 2 cups reserved pasta water
   • small bunch of parsley, chopped
7. Plate and top with panko breadcrumbs and additional parmesan. 

Panko Breadcrumbs

1. Heat 2 Tablespoons butter to a small skillet on medium-high heat.
2. Add in 1 cup panko breadcrumbs and mix to coat. 
3. Continue stirring and mixing until breadcrumbs begin to turn golden brown.
4. Once they are golden, add some salt and set aside for pasta.
5. Store in fridge for later use.