One-pan creamy crab bucatini

Cut the shallot into smallish pieces.

Melt butter with olive oil; add the shallot with a little pinch of salt and soften about two minutes.

Add garlic and red pepper flakes and cook a minute or so.

Stir in Old Bay seasoning, then a little white wine or vermouth, and reduce by about half.

Add chicken stock and heavy cream, mix, and add the bucatini; bring to a simmer and cook 10 to 12 minutes, pushing the pasta under as it softens, until al dente and the liquid is almost gone.

Kill the heat, stir in a good whack of parmesan and plenty of crab meat; top with more crab and a little more parmesan.