The Law Office of Marc L. Shapiro, P.A. - July 2022

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SUMMER CRAB AND LEMON CARBONARA

Inspired by FoodAndWine.com

Ingredients

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12 oz bucatini pasta

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3 oz Pecorino Romano cheese, grated 1/2 cup fresh chives, thinly sliced

1/2 cup olive oil

2 tbsp garlic, finely chopped

8 oz fresh crabmeat

1/4 cup drained and rinsed capers, chopped 1 tsp coarsely ground black pepper

1 tbsp grated lemon zest 1 tbsp fresh lemon juice

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Sea salt or kosher salt, to taste

6 large egg yolks, beaten

Directions

1. In a pot of boiling water, cook pasta until not yet al dente. Drain and reserve 1 cup cooking liquid. 2. In a large skillet over medium heat, cook oil and garlic until lightly toasted. Add capers and black pepper, then stir for 2 minutes. 3. Add reserved cooking liquid to skillet and bring to a boil over medium heat. Stir in pasta and cook until al dente. Remove from heat. 4. Stirring constantly, pour egg yolks quickly into the mixture. Add cheese and chives, stirring well until sauce is creamy. Add crab, lemon zest, and lemon juice. Toss together and season with salt.

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