From the shores of Montauk, New York, a beautiful village at the eastern end of Long Island, a delicious recipe for Crab Pappardelle. Shared by Ron Rosselli, the culinary director for The Surf Lodge, it features jumbo-lump crab meat in a bed of pappardelle pasta, with garlic, scallions, fresh mint, Fresno chili and clam juice.
Described by Vogue as a hotel-meets-bar-meets-club-meets Instagram location and a perfect location for mingling, The Surf Lodge is simple, yet luxurious and the epitome of beach living: sun-bleached floors, hammocks, and artwork by surfers and surf lovers throughout the property. Its restaurant provides an open-air setting serving up a variety of seafood fresh off the fishing boats in Montauk Harbor. Produce comes from local farms.
Chef Rosselli brings a wealth of culinary expertise to the table, having worked at Café Boulud, Locanda Verde, and The Standard Grill. His menu draws from Italian and Mediterranean influences with light, flavorful coastal dishes, such as the Crab Pappardelle shared below. His Chef de Cuisine Angela Bazan studied at the French Culinary Institute and has worked with such notables as Jean George and Bobby Flay before joining Chef Rosselli.
- 1/4 cup olive oil
- 1 tablespoon butter
- 3 cloves garlic, thinly sliced
- 1 tablespoon Fresno chili, thinly sliced (about 1 pepper)
- 1-1/2 cups clam juice
- 1 pound pappardelle, dried
- 12 ounces (about 2 cups) jumbo lump crab meat
- 1/4 cup fresh mint, chopped
- 1 bunch scallion tops (green) and bottoms (white), chopped
- As desired fresh lemon juice
- As desired for topping toasted breadcrumbs
- 1 Put a large pot of salted water on the oven and bring to a boil.
- 2 Heat a large sauce pot over medium-low heat. Add olive oil and butter, then stir to combine.
- 3 Add sliced garlic, Fresno and scallion bottoms (whites) and stir together to combine; reduce heat to low.
- 4 Add salt and continue cooking until garlic and scallions become translucent and everything becomes soft. Don't allow the garlic to take color.
- 5 Add 1 cup of clam juice to the pan and bring to a boil; remove from heat. The clam juice should not reduce or you'll end up with salty pasta.
- 6 At this point, start cooking pasta until it's al dente, roughly 7-8 minutes. Drain very well. Add to sauce. Reserve pasta water.
- 7 Return pan back to low heat and add crab meat and lightly toss, so crab meat begins to warm through. Begin to stir well so sauce begins adhering to the pasta. If pasta looks dry, add some of the remaining clam juice.
- 8 Finish pasta with fresh lemon juice, half the chopped mint and scallions tops (greens) and stir to combine.
- 9 Transfer pasta to a large serving bowl. Top with some of the remaining mint, scallion tops and toasted breadcrumbs.