Dungeness Crab And Garlicky Yogurt Pasta

• Zest and juice of 1 large lemon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 garlic cloves, crushed with 1/4 tsp. salt in a mortar and pestle
• 1/4 cup extra-virgin olive oil
• 1 pound dried pappardelle pasta or 1 1/4 lbs. fresh fettuccine
• 1 pinch saffron threads
• 1/4 cup butter
• 3/4 pound shelled cooked Dungeness crab
• 1/2 cup loosely packed small fresh dill sprigs
• About 2 tsp. Aleppo pepper*, Urfa biber*, or ground ancho chile

1. Combine labneh, lemon zest and juice, salt, pepper, garlic, and oil in a microwave-safe bowl. Set aside.
2. Cook pasta as package directs.
3. Meanwhile, pulverize saffron with a mortar and pestle. Add 1/2 cup hot pasta water and loosen saffron bits. Pour into a small saucepan, add butter, and heat until simmering; keep hot. Microwave labneh-lemon mixture until hot but not boiling, 1 minute. Rinse crab with hot water in a strainer to warm.
4. Drain pasta and return to pot. Toss with saffron butter. Add labneh mixture, crab, half of dill, and a little Aleppo pepper and toss very loosely to mix slightly. Pour into a warm rimmed bowl. Sprinkle with remaining dill and a little more Aleppo pepper. Serve with more Aleppo pepper at the table.
5. *Find labneh at Middle Eastern markets, Aleppo pepper in some stores' spice aisles, and Aleppo and Urfa biber at worldspice.com

lemon, kosher salt, pepper, garlic, extravirgin olive oil, pasta, saffron threads, butter, crab, dill sprigs, pepper

Taken from www.myrecipes.com/recipe/crab-garlicky-yogurt-pasta (may not work)