BY BILL ST. JOHN
Christmas Eve and New Year’s Eve dinners tend to be deluxe, even sumptuous affairs. This crab-and-pasta preparation fits the bill. It would seem fitting to pair such fare with wines equally rich and opulent. But nuanced, aged reds or buttery, oaky whites also overplay and tire the palate. Sometimes simple and clean is better, as a yin to the (in this case) crab’s yang. And the unique white from the south of France is the perfect, humble “background” wine to let the dish shine.
HERE’S WHAT YOU’LL NEED
• 2 pounds king crab legs
• 1 pound spaghetti or linguine
• 4 cloves garlic, minced
• 1/4 cup chopped parsley
HERE’S WHAT YOU DO
Makes 4 servings
Add 2 pounds king crab legs to a stockpot of salted boiling water; cook until crab is cooked through, 6 minutes. Transfer crab to a colander. Add 1 pound spaghetti to the crab water; cook until al dente. Meanwhile, crack crab legs into smaller pieces. Melt 3 tablespoons butter in a skillet. Add 4 cloves minced garlic; cook until aromatic, 1-2 minutes. Add crab legs and 1/4 cup chopped parsley; toss to coat. Transfer to a plate. Melt 1 tablespoon butter in the skillet. Add drained pasta, tossing until well coated. Serve, topped with the crab.
AND THE WINES
2017 Baronne de Montgaillard South of France
A mix of 50/50 Sauvignon Blanc and Rousanne, the latter a stalwart from the area; delivers apple- and pear-like fruit, soft texture, sufficient acidity for cleansing.
Canteperdrix Ventoux Blanc
Pale golden color with yellow-green highlights. Its nose is floral with aromas of dried fruit and it has a round and pleasant mouth. It can accompany dishes such as shellfish, grilled fish, or can be served as an aperitif.
Domaine Horgelus Côtes de Gascogne
This exquisite marriage of Colombard and Sauvignon Blanc reveals citrus and floral aromas, very refreshing and full of flavors. This wine is perfect as an aperitif and with all fish and seafood dishes.