Seafood and lemon pasta

February 12, 2009 12:00:00 AM PST
Chef Bruce Aidells shares a delicious recipe using the best of Bay Area seafood.

Valentine's Day Seafood and Lemon Pasta
Serves 2

  • 1/2 pound linguini
  • 1 tablespoon butter
  • 1/2 pound peeled shrimp
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/4 cup bottled clam juice
  • 1/2 cup whipping cream
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 6 basil leaves, shredded
  • 3 tablespoons chopped parsley
  • 1/3 pound Dungeness crab meat

Cook the pasta in 2 quarts salted water until al dente, about 6-7 minutes. Drain and set aside.

Heat butter in a 12-inch skillet over medium high heat. Add shrimp and cook 2-3 minutes or until firm and pink. Add lemon zest, lemon juice, and clam juice and boil for 1 minute. Stir in cream and cheese and simmer until it just begins to thicken. Add basil and 2 tablespoons of parsley and stir into pasta. Stir until well coated with sauce. Stir in the crab and transfer to a serving bowl. Sprinkle with remaining parsley and serve.