BLUE CRAB, UNI, SUMMER CORN AND LEMON FETTUCCINE

INGREDIENTS

• 20 oz Barilla Fettuccine
• 4 oz blue crab meat, steamed and picked (unpasteurized)
• 4 each yellow corn cobs
• 2 oz fresh Maine (or Japanese) uni
• 1 each lemon
• 1 oz bread crumbs, toasted
• 1 1/2 oz shallot, sliced
• 1/2 garlic, minced
• 8 fl oz heavy cream
• 2 tsp olive oil
• 1 tbsp parsley, chopped

PREPARATION

1. 1.Season (preferrably with Old Bay or J.O. Seasoning blend) and steam the blue crabs for 25 minutes.
2. 2.Shuck and cut the corn from the cob, lightly char the corn cobs on a grill, then make a vegetable stock from utilizing the cobs, onions, and celery.
3. 3.Bring cream to a simmer and reduce slowly, by approximately half. Let cool until warm. Add uni and puree using an immersion blender. Reserve.
4. 4.Saute the shallots and garlic in olive oil.
5. 5.Add zest from the lemon, finely chopped, add approximately 6 tablespoons corn stock. Reduce by 3/4.
6. 6.Add uni cream and reduce heat.
7. 7.Boil Barilla Fettuccine for 11-12 minutes in salted water until al dente.
8. 8.Add pasta to the sauce (including some pasta water), and simmer until sauce tightens and holds the pasta.
9. 9.Garnish with cleaned crab, corn, and chopped parsley. Toss to coat pasta and mix garnish.
10. 10.Top with toasted bread crumbs.