Orecchiette with Crab (Rachael Ray) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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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