Orecchiette with Crab
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 761
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 104
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 35
- Cholesterol
- 101
- Sodium
- 1114
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
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
- Bring water to a boil and salt it liberally, drop in pasta and cook to al dente.
- 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.