I love Blue Crabs. Every summer when they’re in season, my family and I sit around a table full of crabs and just pick at them for hours (while seeing who can get the biggest piece of meat out). I’m a slow eater so I’m usually the last one at the table. I really don’t like wasting food and have OCD-like tendencies so I want to get everything! That said, it was like an epiphany the first time I ate soft-shell crabs. The crab flavor is so much more intense since you eat the whole crab, shells and everything.
Simple, quick pasta dishes are one of my favorite meals to make. This is one of my “go-to” meals since I usually have all of these ingredients in my kitchen. If you’re Vegetarian, feel free to substitute the pancetta for a vegetable. Sometimes I put in some sliced mushrooms or asparagus instead of pancetta. If you’ll notice in the recipe, I don’t drain the pancetta on paper towels. I feel there’s so much flavor in all the drippings, so why drain?? I cut the shallots into rings and garlic into slivers because I kind of like seeing garlic and onion (err, shallot…) chunks in my pasta dishes. If you don’t, feel free to mince them.