Cavatelli Recipe Mario Batali Recipes

CAVATELLI WITH GARLIC, CRAB, CHILE AND TREBBIANO

Cavatelli With Garlic, Crab, Chile and Trebbiano image

A Mario Batali recipe. He stresses the importance of not buying crabmeat that has been pasteurized. He claims it loses most of it's great brininess which is essential to the success of this dish.

Provided by mermaidmagic

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1 tablespoon serrano chili, finely sliced
2 cups trebbiano wine or 2 cups other dry white wine
4 tablespoons butter
1 lb fresh lump crabmeat, cooked,picked over (not pasteurized)
1 lb fresh or dried cavatelli
salt and pepper

Steps:

Bring 6 quarts of water to a boil.
Add about 2 TB salt.
In a 12 to 14 inch saute pan, heat the olive oil.
Add the garlic.
Saute over medium heat until lightly browned, 2 to 3 minutes.
Add the chile, wine and butter.
Bring to a boil.
Stir in the crab meat and immediately remove from the heat.
Cook the pasta until tender, yet al dente, about 6 to 8 minutes.
Drain well and add to the crab mixture.
Return to the heat and cook briefly until most of the liquid is absorbed.
Pour into a warm serving bowl and enjoy.

Nutrition Facts : Calories 875, Fat 28.2, SaturatedFat 9.7, Cholesterol 116.6, Sodium 522.7, Carbohydrate 91, Fiber 3.8, Sugar 3.1, Protein 40.7

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