Spicy Crab and Vermicelli (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pound vermicelli |
salt |
2 tablespoons extra-virgin olive oil, 2 turns of the pan |
1 tablespoon butter, cut into small bits |
1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level |
2 cloves garlic, chopped |
2 shallots, thinly sliced |
1/2 pound shiitake mushrooms, stemmed and thinly sliced |
1/4 cup dry sherry or marsala |
8 ounces, drained weight, lump crabmeat, shredded |
1 (28-ounce) can crushed san marzano tomatoes |
1/4 cup half-and-half or cream, eyeball it |
shredded romano or parmigiano, your pick, optional |
10 to 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. 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.
3. Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.
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