Spicy tomato butter and jumbo lump crab add a little luxury to a weeknight recipe.
Do you ever wonder what your favorite chefs cook at home, when they’re in their own kitchens, away from the chaos of the restaurant? Do dishes from their menus ever end up on their dining room tables?in Virginia Beach, a delightful restaurant that has the kind of menu that makes me want to order one of everything.
If you do want to make the compound butter, you can double or triple those ingredients to make a big batch, form it into a log, wrap it in plastic and store it in the freezer. Cut off discs to slather on roast chicken right when it comes out of the oven, melt some in a skillet and throw grilled shrimp in it, or toast bread and spread it thickly with the butter and use that to make a delicious sandwich with mortadella.
I digress. Back to the pasta. The silky, buttery sauce makes the bucatini just as decadent as the fresh crab. Which is to say, you can leave the crab out and still have a beautiful, rich pasta that happens to be vegetarian. If you’re looking for seafood but want a lower price tag, you can substitute high-quality canned crab, fresh shrimp , or serve with steamed mussels.
I love thinking of one chef sitting in another’s restaurant, loving the food so much that she brings it home to her restaurant and now, through the generosity of sharing it here, brings it into our kitchens. I’ll be making this tonight — and I hope you’ll join me.
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