Orecchiette with Crab

  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

Salt

1 pound orecchiette

3 tablespoons extra-virgin olive oil

12 crimini mushrooms, thinly sliced

2 to 3 ribs celery from the heart with leafy tops, chopped

2 shallots, chopped

2 to 3 cloves garlic, chopped

1/2 pint grape tomatoes

Pepper

1 cup green peas

10 to 12 ounces lump crabmeat, picked through for shell pieces

A few dashes hot sauce

1/2 cup dry white wine

1 cup seafood stock, clam juice or chicken stock

1/4 to 1/3 cup cream, eyeball it

A handful fresh flat-leaf parsley, finely chopped

3 to 4 sprigs fresh tarragon, leaves chopped

Grated Pecorino Romano, optional

Directions

  1. Bring water to a boil and salt it liberally, drop in pasta and cook to al dente.
  2. While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine a minute then stir in stock, heat 1 minute more then add cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional.

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