Step 1

Heat oil and butter in a medium skillet over medium. Cook shallot and garlic, stirring often, until soft and golden, about 4 minutes. Add in crème fraîche and cook until mixture is slightly thickened, about 3 minutes.

Step 2

Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes (for fresh pasta). Drain, reserving ½ cup pasta cooking liquid.

Step 3

Using tongs, transfer pasta to skillet with sauce and add crabmeat. Finely grate zest from lemon over pasta and squeeze in about 1 tsp. juice. Cook pasta, tossing constantly and thinning sauce with a few tablespoonfuls of pasta cooking liquid if needed, until pasta is glossy and sauce is the consistency of heavy cream, about 3 minutes. Add tarragon, season with salt, and toss a few more times to wilt tarragon.

Step 4

Transfer pasta to a platter and sprinkle with piment d’Espelette.