Chicago's New French Spot Unveils a Decadent Crab Spaghetti Masterpiece

A new French restaurant in Chicago's River North neighbourhood has introduced a luxurious crab spaghetti dish. Chef Michael Taus recently showcased the recipe on ABC7 Chicago, revealing the intricate steps behind its preparation. The dish combines fresh pasta with high-end ingredients like crab meat, caviar, and a delicate lemon crème. The dish begins with homemade pasta, made from all-purpose flour, egg yolks, a whole egg, olive oil, and milk. The dough is rolled and cut into spaghetti strands using a pasta machine. Once shaped, the pasta cooks in heavily salted boiling water for just 2-5 minutes until al dente.

Oven-dried cherry tomatoes add a sweet contrast to the dish. These are prepared by roasting with olive oil, sugar, salt, and pepper. The lemon crème, another key component, blends canola oil, garlic, shallots, fennel, clam juice, heavy cream, lemon juice, and zest for a bright, tangy flavour. For texture, a crispy gremolata tops the dish. This mixture includes Japanese panko breadcrumbs, butter, garlic oil, and celery salt. The final plate features crab meat, a spoonful of caviar, and the lemon crème, all tossed with the fresh spaghetti. The recipe serves four portions, balancing rich and fresh elements in every bite.

The crab spaghetti at La Grande Boucherie highlights Chef Michael Taus's attention to detail. Each component—from the handmade pasta to the gremolata—is crafted separately before being assembled. Diners can now experience this refined seafood-pasta fusion at the River North location.