Spicy Crab and Vermicelli (Rachael Ray) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My SIL made this over the holiday and it was very good. For a saucier pasta dish, you may not want to make 16 oz. of vermicelli. Season to taste with the red pepper flakes. Ingredients:
12 -16 ounces vermicelli |
salt |
2 tablespoons extra virgin olive oil |
1 tablespoon butter, cut into small bits |
1/2-1 teaspoon crushed red pepper flakes |
2 garlic cloves, chopped |
2 shallots, thinly sliced |
1/2 lb shiitake mushroom, stemmed and thinly sliced |
1/4 cup dry sherry or 1/4 cup marsala |
8 ounces lump crabmeat, drained weight, shredded |
1 (28 ounce) can crushed tomatoes, ie. san marzano |
1/4 cup half-and-half or 1/4 cup cream |
1/4 cup parmigiano, shredded |
10 -12 basil leaves, shredded |
Directions:
1. Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
2. While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more.
3. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
4. Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, and basil.
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