Bigoli Nero
A recipe for Bigoli Nero by chef David Nayfeld of Che Fico in San Francisco.
Ingredients
- Bigoli nero
- Partanna Extra Virgin Olive oil
- Garlic
- Chili flakes
- Parma butter
- Che Fico Calabrian Chili Bomba
- Roasted crab stock
- Dungeness Crab leg meat
- Dungeness Crab body meat
- Curly parsley
- Lemon juice
- Kosher salt
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