Blue Crab-Serrano With Barilla® Fettuccine

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The spice and color of serrano chiles brings this fresh crab pasta to life. Lots of fresh herbs add layers of flavor.
Recipe by: Chef Anthony Jacquet of the Whisper Lounge in Los Angeles.


  • 3 lb. Barilla Fettuccine
  • 12 Tbsp. olive oil
  • 4 Tbsp. minced garlic
  • 3 juiced lemons
  • as needed kosher salt
  • 1 1/4 lb. diced cold butter
  • 4 1/2 lb. picked over jumbo lump blue crab meat
  • 6 serrano chiles, thinly sliced rounds
  • 6 Tbsp. chopped fresh chives
  • 6 sprigs fresh mint, chopped
  • 6 sprigs fresh tarragon, chopped
  • 6 sprigs fresh dill, leaves picked
  • 30 fresh chives, cut into batonets


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller.

Step 2

Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 3

For each serving, to order: Saute 1/2 tsp. garlic in 1 1/2 tsp oil until fragrant. Add 1 oz. pasta simmering water, a splash of lemon juice, and 2/3 oz. cold butter. Salt and reduce to an emulsified butter sauce. Add 3 oz. crab and a few rings of chile and toss to warm them.

Step 4

Meanwhile, reheat about 1 cup pasta in simmering water. Drain and add it to the pan with the sauce. Toss it with a few pinches of chopped herbs and plate. Garnish with chive batonets.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Fettuccine
  • Linguine
  • Thick Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 523
Calories from Fat 252
% Daily Value*
Total Fat 28g
Saturated Fat 13g
Trans Fat 0g
Cholesterol 117mg
Sodium 910mg
Total Carbohydrate 42g
Dietary Fiber 2g
Sugars 2g
Protein 23g

Vitamin A 17%
Vitamin C 11%
Calcium 9%
Iron 17%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.