Rock Crab Pasta from Chef Natalie Sawyer

INGREDIENTS: (FOR TWO, DOUBLE FOR FOUR)

• San Diego rock crab (or other local crab)

• Dried spaghetti (or sub other dried pasta) - 10oz by weight

• 1 cinnamon stick

• 2 Tbsp canola oil

• 2 tsp thyme leaves (picked)

• 1 tsp crushed red pepper

• 2 Tbsp celery (minced)

• 2 Tbsp carrot (minced)

• 2 Tbsp shallot (minced)

• 2 Tbsp fennel (minced)

• 1 Tbsp garlic (minced)

• ½ cup white wine

• 1½ cup canned crushed tomato

• 2 oz cream cheese

• 1 lemon

• 1 Tbsp freshly grated parmesan cheese

• 1 Tbsp bread crumbs

• Parsley (picked), for garnish

• Kosher salt and freshly ground pepper

• Method:

• Fill large saucepot ½ way with water and bring to a rapid boil.

• Fill medium saucepot ¼ way with water and bring to a rapid boil.

• Place your crabs in the medium saucepot and cover tightly with lid. Set a timer for 7 minutes, leaving the pot on medium-high heat.

• Toast the cinnamon stick in a saute pan. Once cinnamon becomes fragrant add oil, minced veg, thyme, and crushed red pepper. Lightly salt and sweat until vegetables let out their moisture and become translucent.

• Add the white wine to the pan and reduce to ⅓.

• Add the crushed tomato and bring to a low simmer.

• At this point your crab's 7-minute timer should be going off. Remove the pot from heat, but do not remove the lid. Set the timer for another 7 minutes.

• Salt your pasta water until it tastes like the sea (do not add oil or fat to water).

• Drop the pasta in the water, making sure it is completely submerged.

• When your second 7-minute timer goes off for your crabs, remove the crabs from the pot using tongs. Let them cool for 2 minutes.

• After crabs have had time to rest, remove legs and claws from the body. Pull body from shell, saving all insides, and liquid.

• Pour crab body contents into the tomato sauce.

• At this point the sauce should be slightly loose. Whisk in the cream cheese until it is completely incorporated and has a slightly “velvety” consistency.

• When your pasta is cooked to “al dente” it is time to add it to your sauce, stirring quickly to fully coat your pasta. Add a ladle full of your pasta water to sauce if pasta doesn't look rich and glossy (Warning! Your pasta water is salted, adding too much will affect your final dish).

• Add a squeeze of fresh lemon and cracked pepper to taste.

• For a fun and interactive dinner, serve the crab claws in the shell, alongside steel crackers and a claw pick.

• Pair with your favorite wine, and enjoy!