Creamy Lemon Crab Fettuccine

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and small dice the shallot. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Halve, pit, and thinly slice the nectarine. Roughly chop the pistachios. Roughly chop the parsley leaves and stems. In a large bowl, whisk together the honey, vinegar, mustard, and 1 teaspoon of the diced shallot; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired. Carefully pick through the crab and remove any shells.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until golden brown. Transfer to a bowl; stir in the lemon zest. Wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic, remaining diced shallot, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

To the pot of cooked pasta, add the cooked aromatics and tomatoes, crab, butter, cream (shaking the packet before opening), the juice of 2 lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the crab is heated through and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

To the bowl of dressing, add the arugula, sliced nectarine, and chopped pistachios; season with salt and pepper. Toss to coat. Serve the finished pasta with the salad on the side. Garnish the pasta with the lemon breadcrumbs and chopped parsley. Serve the remaining lemon wedges on the side. Enjoy!