Scampi-Style Crab Tagliatelle With Beer

Simple, fast, tatses great

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 1  tablespoon kosher salt
• 3⁄4 lb  fresh tagliatelle pasta noodles (red pepper or spinach )
• 1⁄2 medium sweet onion, very thinly sliced
• 1  teaspoon  and 1 tbs olive oil
• 1⁄2 cup  craft beer (lager or ale)
• 3  garlic cloves, finely minced with a pinch of kosher salt
• 1  lemon
• 6  ounces lump crabmeat (gently picked over removing cartilage while keeping lumps in tact)
• 3  chives
•  drizzle of good extra virgin olive oil (1/2 tsp)

Directions

1. Bring a pot of generously salted water toa boil over high heat. Meanwhile, put a small saute pan on med-hi heat with 1 tsp olive oil, when oil shimmers add onion and cook for 5 minutes stirring very often, then pour in beer and reduce heat to medium and let onion cook to soften.
2. Put a large saute pan with reamining 1 tbs olive oil over medium heat. When oil shimmers add galic and saute stirring constantly for 2 minutes or until garlic is fragrant and softened. Do not allow to brown.
3. Put pasta in the boiling water and stir well.
4. Add crab meat to garlic and toss gently cooking for 3 - 5 minutes until pasta is al dente.
5. Drain pasta and add with onion/beer to crab toss gently to combine.
6. Use tongs to plate in 2 -3 shallow bowls. garnish with chopped chives and grated rind from lemon, then drizzle with olive oil and serve immediately.