I love truffles, but let’s face it they are expensive so I settle for truffle oil and truffle salt. The slight tang of the creme fraiche pairs nicely with the sweet crab. If you don’t have truffle pasta, regular pasta will work.
8 oz truffle pasta
8 oz creme fraiche
8 oz crab meat
1/4 c parley, minced
Cook pasta according to package.
In a 12 inch skillet heat creme fraiche and cram over low heat. Toss with pasta, season with truffle salt and espelette pepper.
To serve top with a little truffle oil and parley.
Serves 2 – 4.