Crab and White Wine Pasta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I am on the look out for easy crab recipes for when we go on holiday next year and we usually are eating crab at least once if not two or three times a day. This one is from Australian Good Food and submitted by a reader. Ingredients:
400 g trofie pasta |
1 tablespoon olive oil |
20 g butter |
500 g cherry tomatoes (or grape or tear drop tomatoes) |
3 garlic cloves (finely chopped) |
1 cup dry white wine (250ml) |
300 ml light cream |
140 g crabmeat |
1/2 bunch basil (leaves finely sliced) |
2 tablespoons parmesan cheese (grated) |
Directions:
1. Cook pasta in a large saucepan of salted boiling water according to packet direction and then drain BUT reserving 1/4 cup of cooking water and then return pasta to pan.
2. Meanwhile heat oil and butter in a large frying pan on medium, until butter is foaming and add tomatoes and garlic and cook for 3 to 4 minutes, until tomatoes begin to soften.
3. Using back of a spoon, lightly crush tomatoes to release juices and add wine and simmer, stirring occasionalyy, for 15 minutes, until sauce thickens slightly and season with salt and pepper to taste.
4. Add cream, crabmeat and reserved cooking water and simmer, stirring gently, for 1 to 2 minutes until heated through and then stir through basil.
5. Add sauce to pasta and gently toss to combine and divide pasta between serving bowls, scatter over parmesan and serve.
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