CRAB AND CHERRY TOMATO FETTUCCINE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
- Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
- Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
- Serve sprinkled with additional Parmesan and torn basil, if desired.
PAZZO BLUE CRAB AND PASTA
A great recipe for crab and pasta! This is from a newspaper in New Orleans. Enjoy with lots of hot French bread and a chilled Sauvignon Blanc.
Provided by Penny Stettinius
Categories Crab
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a 16-inch fry or braising pan with high sides (3 inches) over medium heat. Saute garlic and shallots until opaque, 2 to 3 minutes.
- Add crabs in the shell and cook, stirring occasionally, until juices leak into pan and crabs are turning red, 5 to 7 minutes.
- Add the wine.
- Bring to a boil and cook for 2 more minutes, or until the wine has cooked off and juices have thickened.
- Lower heat.
- With tongs, transfer crab pieces to a large ovenproof serving bowl; cover and keep warm in a 200-degree oven.
- Add tomatoes (including juice) to pan.
- With a wooden spoon, scrape any crab bits from the bottom of the pan.
- Cover and bring to a boil over high heat, stirring occasionally.
- Lower heat.
- Add half of the cooked crabs, fresh herbs, red pepper flakes and salt and boil gently, uncovered, stirring occasionally and crushing tomatoes with a potato masher or spoon. Reduce heat as sauce thickens, until sauce is reduced to about 4 ½ cups, about 30 minutes. About 15 minutes before sauce is done, in a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil.
- Add pasta, stir to separate, and cook just until barely tender to the bite, about 6 minutes.
- Drain well.
- Add cooked pasta to the crab/tomato sauce pan and stir well.
- Add the fresh crabmeat (if using) and stir gently but thoroughly.
- Bring to a simmer over medium heat for about 2 to 3 minutes.
- Mound pasta in a wide, shallow serving bowl. Remove the remaining cooked crabs from the oven and arrange on top of the pasta.
- Sprinkle both crabs and pasta with parsley and serve.
Nutrition Facts : Calories 771.8, Fat 23, SaturatedFat 3.3, Cholesterol 32.8, Sodium 938.4, Carbohydrate 106, Fiber 7.5, Sugar 12.9, Protein 26.4
CRAB AND VEGETABLE PASTA
An elegant crab and pasta dinner suitable for Valentines day or a romantic dinner. Crab with a creamy sauce tossed with vegetables over linguine.
Provided by Dawn399
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Refrigerate crab meat until ready to use.
- Heat a medium skillet over medium heat and saute shallots and garlic in olive oil.
- Add fennel, carrot, leek, and tarragon.
- Cook until vegetables begin to soften.
- Add wine and cook until reduced by a quarter.
- Add cream and butter and add crab meat and cook until heated.
- Boil pasta in salted water and drain.
- Reserve 1/2 cup of pasta cooking water to add to vegetable and crab mixture, add pasta water to desired consistency.
- Toss vegetable and crab mixture with linguine and add salt and pepper to taste.
- May substitute shrimp for crab.
Nutrition Facts : Calories 488.3, Fat 24.9, SaturatedFat 11.8, Cholesterol 59.1, Sodium 654.7, Carbohydrate 53.3, Fiber 3.6, Sugar 2.6, Protein 11.1
SPAGHETTI WITH CRABS
This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli's "The Frankies Spuntino Kitchen Companion and Cooking Manual," written with Peter Meehan. It's for a fantastic dish of spaghetti and crabs that was taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans. You really ought to cook it right now. Then make a mess, eating it.
Provided by Sam Sifton
Categories dinner, easy, main course
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
- Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm - really al dente. Drain.
- Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 438 milligrams, Sugar 4 grams
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