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Dungeness crab with tomatoes and basil

Recipe by:Executive Chef Evan Gotanda
Salt House, San Francisco


  • 2 tbsp. olive oil
    6 cloves garlic, thinly sliced
    1 tsp. chili flakes
    2 cups white wine
    2 cups vegetable stock
    1 lb. fresh fettuccine 
    Salt and pepper, to taste
    8 oz. Dungeness crabmeat
    4 medium tomatoes, cut into large pieces
    8 large basil leaves, roughly chopped
    8 oz. butter


In a large pot, boil water with enough salt to make it slightly salty (about 1 tsp. for every 4 cups). In a large sauté pan, heat olive oil over medium heat.

Add garlic and let toast slightly, 1 1/2 to 2 minutes. Add chili flakes and toast, about 15 seconds. Deglaze with wine and reduce by half. Add stock and reduce by half. While sauce is reducing, drop pasta into boiling water. Cook to al dente, about 4 minutes. Drain and season pasta with salt and pepper. Add to garlic sauce and cook for 1 minute. Add crab, tomatoes, basil and butter. Toss together over medium heat until sauce starts to thicken and emulsify with butter, about 2 minutes.

Serves 4 to 6

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