Cam's Kitchen

Dinner at my house is the best.  There is nothing more that I love than going to my local shop seeing what looks fresh and delicious and coming up with what's for dinner. 

Recently I was in the mood for pasta, which is rare for me as I do my best to stay away from gluten and those pesky simple carbohydrates, but sometimes a girl needs a noodle. So after going to my very charming local market (The Greene Grape Provisions), I decided on gluten free (quinoa and rice) spaghetti, lump crab, homemade puttanesca sauce, and I threw in a few large gulf shrimp for good measure. 

I got home cracked open a bottle of Mersault (a delicious white Burgundy), turned on Nina Simone, and got to work.  Nina gets me every time with 'Who am I?'...

I'm not one for recipes as I usually throw in a little bit of this and little bit of that, but this would be my best attempt: 

Cam's Kitchen in Fort Greene, Brooklyn

One package gluten free spaghetti (the regular stuff will work fine too)
1 jar jumbo lump crab meat (12 oz)
6-8 large gulf shrimp peeled and de-veined. (tip: leave tails on as they add flavor)
1 small bunch of fresh tarragon
1 small bunch fresh chives (reserve ¼ for garnish)
1 jar of your favorite tomato sauce (tip: you can cheat and nix the capers, and olives and just buy a good puttanesca sauce)
1 tsp capers
1 cup kalamata olives (sliced in half)
1 tsp chili flake (I like it HOT!)
2 cloves garlic finely chopped
1 medium size shallot finely chopped
2 tsp black pepper
2 tbsp sea salt
1 lemon
1/2 cup olive oil
1 tbsp butter
A couple of shakes of Old Bay
1 bottle good white wine for drinking and you are welcome to add a glug or two around the pan

Spaghetti with Lump Crab, Gulf Shrimp, Capers and Olives

• Fill a large pot with water and salt and heat covered on high. Chop your garlic, shallots, chives, olives and tarragon if you haven’t already
• In a large skillet heat olive oil (enough to cover the pan); half the garlic, shallots, and chili flake on medium heat
• Once shallots are translucent add shrimp and zest one lemon into pan—a little salt and pepper doesn’t hurt either…
• When shrimp start to turn pink and curl, flip to the other side and squeeze juice of ½ lemon
• After 2 min take the shrimp out of pan and let cool on separate plate. Save those bad boys for later
• Once water starts to boil add pasta and a dash olive oil and stir. Let cook according to package uncovered
• In the same large skillet remove any crispy shallots/garlic and add a little more olive oil (eyeball it--about 1 tbsp) and 1 tbsp butter
• Add crab, Old Bay, chives, 1 tsp tarragon, capers and olives. Let cook in medium to low heat for 3 minutes while stirring
• Add tomato sauce and reduce heat to low. Let simmer for 4-6 minutes and add a ¼ cup of pasta water to skillet (this will help sauce bind to pasta once combined) This is also the point where you add the wine if you wish…let simmer another 7-8 minutes to burn off the alcohol
• Drain cooked pasta and add to crab sauce in skillet add cooked shrimp as well. Cover and let simmer for another 2-3 minutes.

Garnish with left over chives, et VOILA!

<3 Love, Camille...