For chef de cuisine Stephen Oxaal, crab dishes are synonymous with spring and summer dining, and Jonah crab is “the best-tasting type” in his book. He highlights that flavor profile with this dish he created for B&G Oysters—a housemade tagliatelle topped with the local crab, pearl onions, shellfish nage and ramp greens, another ingredient that gets special attention. “The arrival of ramps is worthy of celebrating,” he says. “We fold them into the pasta and also add them into the dish at the very end of the cooking process, so they’re barely wilted and very aromatic.”
$26 at B&G Oysters, 550 Tremont St., Boston (617-423-0550) bandgoysters.com
Out of Their Shell
By Improper Staff | Photo Credit: Nicole Popma | May 29, 2015
Housemade Crab Tagliatelle
For chef de cuisine Stephen Oxaal, crab dishes are synonymous with spring and summer dining, and Jonah crab is “the best-tasting type” in his book. He highlights that flavor profile with this dish he created for B&G Oysters—a housemade tagliatelle topped with the local crab, pearl onions, shellfish nage and ramp greens, another ingredient that gets special attention. “The arrival of ramps is worthy of celebrating,” he says. “We fold them into the pasta and also add them into the dish at the very end of the cooking process, so they’re barely wilted and very aromatic.”
$26 at B&G Oysters, 550 Tremont St., Boston (617-423-0550) bandgoysters.com
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