Crab and Cherry Tomato Fettuccine
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 452
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 20
- Cholesterol
- 47
- Sodium
- 554
- Total: 25 min
- Active: 25 min
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
- 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.