Crabmeat Pasta
This recipe can be made with the fancy lump crab meat or the simpler claw meat works beautifully. Using fresh pasta makes the dish light, but I am sure if you can't get fresh, a dried linguine would work just fine.
Ingredients
Extra virgin olive oil
3 large shallots, peeled and minced
2 Fresno peppers, seeds removed and minced or you can use two pinches of dried red pepper flakes/seeds
3 large cloves garlic peeled and minced
1 tablespoon tomato paste
1 cup chopped cherry or Campari tomatoes
1 pat butter
1 cup white wine
1 14 ounce can cherry tomatoes
1 teaspoon lemon zest
Salt and pepper to taste
1 scallion, chopped and including green parts
16 ounces of fresh or canned crab- lump or claw meat
1 pound fresh pasta, preferably linguine or fettucine ( I love the fresh pasta from Borgatti's on e 187th st, and I use #3)
1 pat butter
Directions
Heat a heavy saute pan to medium and slick with the oil. Add the shallots and peppers and cook for one minute. Add the garlic and stir. Add the paste and stir around so it breaks up and isn't in a clump. Add the chopped tomatoes and stir again. Add the butter and the wine and bring to a simmer. Add the canned tomatoes and stir again. Try to break up the tomatoes with your spoon so they are mushed and the juices are contributing to the sauce. Add the lemon zest and salt and pepper. Simmer for about 10 minutes with the lid on, stirring every now and again. Don't let the sauce reduce, this step is to let the veggies cook down and the sauce to come together. Add the scallion.
Put a pot of water on the stove to boil for the pasta. Add salt to the water. Add crabmeat to the sauce and stir. Let it simmer while your pasta water is coming to a boil. Add the pasta to the boiling water and cook, if fresh, for only about 3-4 minutes tops. You don't want this to overcook. If using dry, cook 1-2 minutes short of the package directions.
Drain the pasta and toss with a pat of butter. Add to the pot with the sauce and toss thoroughly. Plate the pasta and scoop up extra sauce to add on top. Serve with grated Pecorino Romano if you are not offended by the cheese pasta combo (I'm not).
