In a sauté pan over medium heat sauce fennel, shallots, garlic and tomatoes. Deglaze with white wine and reduce by half. Add stock and butter. Fold in cooked pasta, arugula, oregano, salt and pepper.

Nothing says indulgence like noshing on some seriously giant Alaskan King Crab legs. They’re not just tasty, they’re a low-fat source of protein — one leg has about 25 grams of protein, and a whole ...

Gabriel Prout is grateful for a modest haul of king crab, but it's the vanishing of another crustacean variety that has the fishing port in Kodiak, Alaska, bracing for financial fallout; for the ...

SEATTLE -- Sticker shock has landed at the fish counter and restaurant table for customers ordering Alaskan king crab and snow crab, both of which are seeing some of the highest prices in years.