This is the recipe I used to pair with Grignolino. It’s a great springtime pasta that’s perfect for sitting outside on the patio as the weather is warming up.
- 8 oz. uncooked spaghetti
- 2 Tbsp olive oil
- 1 1/2 cups sliced cored fennel bulb
- 1 tsp crushed red pepper
- 1/4 tsp kosher salt
- 2 garlic cloves, thinly sliced
- 12 oz. fresh lump crabmeat
- 5 Tbsp chopped fresh flat-leaf parsley
- 2 Tbsp thinly sliced fresh basil
- 2 Tbsp coarsely chopped fresh mint
- 4 lemon wedges
- Cook pasta according to the package directions. I usually add a pinch of salt and drizzle of olive oil for taste. Drain pasta over a bowl, reserving 3/4 cup pasta cooking liquid for the sauce.
- I usually buy fresh crab legs from the grocery store and crack the legs and claws to get the fresh meat. Set aside in a seperate bowl. For reference, I used four clusters of crab legs.
- Heat olive oil in a large skillet over medium. Add fennel; saute 7 minutes. Add crushed red pepper, salt, and garlic; cook 1 minute. Add crab; cook 2 minutes, stirring occassional.
- Add pasta and reserved 3/4 cup pasta cooking liquid; toss to coat. Stir in 3 tablespoons parsley.
- Divide pasta into seperate plates or bowls; top evenly with remaining tablespoons parsley, basil, and mint. Serve with lemon wedges.
I’m not huge on spice so sometimes I cut back a touch on the chili flakes, but usually the lemon juice and mint balances the bit of spice.
The light bodied red wine pairs really nice with the seafood and pasta but you could also pair this dish with a Pinot gris or a lighter style Chardonnay such as Chablis.