INGREDIENTS
12 oz
bucatini pasta
1/2 cup
olive oil
2 tbsp
garlic
1/4 cup
capers
1 tsp
coarsely ground pepper
6 larges
egg yolks
3/4 cup
pecorino romano cheese
1/2 cup
chives
8 oz
stone crabmeat
1 tbsp
lemon zest
1 serving
kosher salt
1 serving
garlic bread and lemon wedges