Jumbo Lump Crab with Meyer Lemon Pasta

 Serves 4

• 1lb. Fresh Spaghetti (or 1 box of dried spaghetti-cooked according to the packet directions)
• 2 lb fresh lump crab meat, picked over for shells and pieces
• 1/2 cup dry white wine
• 1/2 cup white wine vinegar
• 2 large shallots, chopped fine
• 3 sticks cold unsalted butter
• 1/4 cup chopped chives
• 2 tsp fresh lemon zest
• 1/2 cup meyer lemon juice
• salt, pepper
• parsley

Begin by cooking pasta in boiling salted water according to package directions.  Drain pasta, and reserve about 1/3 cup of the cooking water.  Set pasta aside.

To make the sauce first sautee the shallots in 1-2 TBL of olive oil in a medium-large saucepan.  Now add the wine and vinegar .  Boil until the liquid reduces to half the amount.  Reduce heat and begin to add the cold butter one tablespoon at a time, whisking continuously, until all of the butter is incorporated.  Turn the heat off and add chives, lemon juice, lemon zest, salt (a generous amount of salt) and pepper.  Mix in most of the crab meat, reserving about 1/2 cup to top pasta with. 

Pour the sauce in a large saute pan and add the pasta.  Heat through and add the cooking water from the pasta a tablespoon at a time to loosen the sauce, if needed.  Check for seasoning and adjust as needed.  Plate the pasta and top with the reserved crab meat, fresh parsley and lemon zest.  Serve immediately.