Name: Crab and Cherry Tomato Fettuccine
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: Kosher salt; 1 pound fettuccine; 3 tablespoons extra-virgin olive oil; 2 shallots, chopped; 1 clove garlic, smashed and peeled; 1/2 cup dry white wine; Two 14-ounce cans cherry or baby Roma tomatoes; 1/2 teaspoon dried oregano; 1 cup jumbo lump crabmeat, picked through for shells; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 1 1/4 cups freshly grated Parmesan, plus more for serving; Torn basil leaves, for garnish, optional

Directions

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27m Easy 96%

CLASS

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.

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Crab and Cherry Tomato Fettuccine

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