Use immediately, or store in an airtight container in a cool, dark place for up to 2 days. Transfer to a plate in an even layer to cool. 2.Ědd the bread crumbs, salt, and pepper and cook, stirring occasionally, until golden brown and toasted, about 5 minutes. Add the garlic and cook, stirring continuously, until soft and lightly golden brown, about 2 minutes. Heat the oil and butter in a large sauté pan over medium heat until the butter has melted and the mixture begins to shimmer. 2 garlic cloves, finely chopped to a paste with the side of a chef’s knife and ¼ teaspoon kosher salt ĭirections 1.Garnish with more lemon zest and parsley leaves, if desired, and serve. Transfer to a shallow serving bowl and sprinkle the bread crumbs evenly over the top.

Add the parsley, lemon zest, and salt and pepper to taste. Add the crab and some of the reserved pasta water to loosen up the sauce. Add the pasta and toss with tongs to coat. Add the butter, piece by piece, whisking until smooth. Increase the heat to high, add the wine, and cook until reduced by half. Stir in the anchovy and cook, stirring continuously, until it melts into the oil, about 1 minute more. Stir in the chile flakes and cook for 1 minute more. Add the garlic and cook until soft, about 1 minute. While the pasta is cooking, heat the oil in a large high-sided sauté pan over medium heat until it begins to shimmer. Reserve 1 cup of the pasta water and drain the pasta set both aside. Add 2 tablespoons salt and the pasta and cook until just slightly under al dente, about 7 minutes. Directions1.ěring a large pot of water to a boil.

Bobby flays mohegan