A Bethenny NYC Favorite: NoMad's Crab Pasta Recipe

Bethenny tweeted her love of the NoMad restaurant in Manhattan, touting its "phenom food, vibe & service." To help share in a piece of her foodie fantasy, Chef Daniel Humm (who earned his first Michelin star at 24) broke open their books to dish up one of Bethenny's favorite NoMad dishes; Tagliatelle with King Crab, Meyer Lemon and Black Pepper.

Make this for a special evening at home...

nomad-pasta

Tagliatelle with King Crab, Meyer Lemon and Black Pepper

Serves 4

Pasta Dough:
12 oz (330 g) tipo 00 flour (superfine flour)
6.8 oz (195 g) egg yolk
2.4 (12 g) teaspoons water
1.2 (6 g) teaspoons salt
2 teaspoons (10 g) extra virgin olive oil

Directions:
Mound the flour on a clean work surface. Make a well large enough to hold the egg yolks in the center. Mix the eggs yolks, olive oil and water in a small bowl and then pour the mixture into the well. Using a fork, slowly mix the flour into the egg mixture until all the flour is blended and you have a rough dough. Knead the dough for 10 minutes or until it is smooth. Allow the dough to rest for 30minutes. Roll the pasta dough 1/16th of an inch; this will be 0 on most pasta machines. Use a sharp knife or pasta cutter to cut the sheeted dough into noodles, about 1/8 in wide.

To Finish:
7 oz cleaned king crab meat
1 pound butter
1/4 cup Meyer lemon juice
1 tablespoon cracked black pepper
1/4 cup minced chives
1 cup fish fumet (concentrated fish stock)

nomad bookDirections:

Bring a large pot of salted water to a boil. In a large saucepan, combine the fish fumet, half of the lemon juice and butter and bring to a simmer. Quickly cook the fresh pasta in boiling salted water; it will cook in less than a minute. Remove the pasta from the boiling water and add to your sauce pan with fumet, butter and lemon juice. Add the king crab, black pepper and remaining lemon juice. Toss over high heat until the butter is thick and coating the pasta. Finish with chives.

When you're in NYC to attend a live taping of "Bethenny" (starting fall 2013), visit NoMad restaurant, located inside The NoMad Hotel. If you do, order up the Brussels Sprouts too, another Bethenny favorite.

For more amazing recipes from Chef Daniel Humm and Restaurateur Will Guidara, their new book "I Love New York" was released earlier this month.