We are quickly approaching the two week mark of the Connemarathon. For the first time in my marathon training life, I feel rather anxious-slash-generally not giving a rat’s ass. I’d like to just get to Ireland, run the race, and have a blasty with my friends. And drink whisky. So. Much. Whisky.
One more weekend of long running and compression socks.
I’ll catch y’all next week in Taper Town.
Orecchiette with Crab & Hot Pepper
½ lb orecchiette pasta
1 serrano pepper, minced
1 medium shallot, minced
16 oz. jumbo lump crab meat, cleaned and picked through of any shells
1 Meyer lemon, zested
Extra-virgin olive oil
Salt & pepper
1. Bring a large pot of salted water to a boil; add pasta; cook according to directions to al dente.
2. Meanwhile, heat large sauté pan to medium heat; add 2-3 Tbsps. oil; add shallot and serrano, sweat for 6-7 minutes; add crab meat; season with salt and pepper.
3. When pasta is done, transfer with slotted spoon or spider to sauté pan; toss with Meyer lemon; season to taste**; serve.
**If pasta is too dry, add a ladle of pasta water.