Angel Hair Pasta With Crab and Hazelnuts in Lemon Cream

Last night we had a wonderful cooking class in South Boston hosted by Chef Emily G. Emily is both a wine expert and chef by trade. Her choices of wine and recipes are to die for. Emily took us through step by step on how to make these wonderful crab, hazelnut and cream sauce pasta nests. They are to die for!!!! I had to share this with all of you! She also gave us tips on how to make your own garlic paste, and how to cut properly and zest a lemon or two! Just to you know, I don’t cook, but I think I want to start! I also have to thank Southie Christa for hosting us all in her kitchen in South Boston! We made a mess and we had a fantastic time!


1lb imported angel hair pasta or chittara

4TBS olive oil

Zest of one lemon, Microplane

2tsp. minced garlic

1/4 cup of finely chopped parsley

Salt and pepper to taste

(Boil a large pot of water with kosher salt, it should taste like the ocean, when water is boiled place pasta in the pot and cook for a few minutes until done.

Strain and add the zest of lemon, parsley, garlic, olive oil and salt and pepper to taste-don’t forget always taste your food before serving to make sure it has enough salt and pepper to bring out the flavors.

Get your oven pre-heated to 325

Bring out a casserole pan to start creating your “pasta nests” use a fork and keep twirling until desired size

Put to the side until ready to add sauce, crab and hazelnuts )

Lemon Cream:

4 1/2 cups of heavy cream

Zest of one lemon, Microplane

( On stovetop boil the heavy cream, this must be watched so it doesn’t burn or overflow. Add your lemon zest. Cook down until half of the cream has thickened)


1TBS olive oil

1TBS minced garlic

2TBS julienne shallots

1TBS minced jalapeño , seeded

1/2 lb. fresh real crabmeat, squeezed dry if necessary and picked over

A handful of crushed hazelnuts

( In a pan on your stove top add olive oil, sauté garlic, shallots, jalapeño and hazelnuts. Then add the crab meat and stir. Taste, you may want to add a few pinches of salt to taste.

Go back to your nests in the casserole pan and pour the cream sauce over the nests, take the crab meat mixture and put on top of each nest, add some bread crumbs on top and a tsp of butter on top before sticking in the oven for 10 min.

Serve with a simple salad and a great wine!



Cream sauce cooking

pouring cream


Finished product

plated pasta

One comment on “Angel Hair Pasta With Crab and Hazelnuts in Lemon Cream

  1. Tom says:

    This looks fantastic and easy to make. Thanks for sharing. I love the idea of hearing about new recipes that one can make at home. Please contribute more.

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