February 2019 View more

10 blue crab claws
2 slices bacon, diced
1 shallot, sliced
1 clove garlic, sliced
¼ lemon, juiced
2 tablespoons sage, finely diced
4 ounce buffalo milk butter
12 ounces tagliatelle pasta
½ winter squash, diced
2 sprigs thyme
1 tablespoon parsley, chopped
extra virgin olive oil
brown sugar
salt and pepper

Preheat oven to 350 degrees.

Set a pot of salted water to boil.

Toss peeled, diced squash with thyme, brown sugar, salt, pepper, and olive oil on a cookie sheet. Roast for 30 minutes or until tender, not mushy. Do not overcook.

Meanwhile, brown diced bacon in a sauté pan until crispy. Remove pieces, saving fat and drippings.

Add claws, garlic, and shallot to pan of drippings, stirring to ensure even cooking. When partially cooked, add ½ cup water. Cover and cook 2 minutes, or until hot.

Remove claws. Discard the onion, garlic and water.

Reheat the pan to medium-high, add buffalo butter and cook until browned with a nutty scent.

Add sage, pasta, claws, bacon, and roasted squash.

Add pasta to water for 90 seconds, or until tender but with “tooth.”

Drain pasta and add to pan with other ingredients.

Add lemon juice and salt and pepper to taste to brighten and round out the flavors.

Plate and enjoy this romantic meal for two.

Recipe courtesy Che Figata executive chef and founder Mark Grimes