I’m a huge fan of all-you-can-eat crab legs, but I also love incorporating crab into various recipes because it’s so versatile. This pasta dish is perfect for a weeknight meal—it’s quick to prepare but can be enjoyed any day. The combination of spiciness and sweetness is just right. As with many of my recipes, we’ll be using bomba sauce, so I hope you have a jar on hand. Enjoy!
SPICY CRAB PASTA WITH FENNEL
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
Extra virgin olive oil, enough to coat the pan
2 garlic cloves, thinly sliced
150g Fennel, thinly sliced into small strips
Salt, to taste
White wine, to taste, optional
Tomato paste, to taste
Bomba sauce, to taste
400g crab meat
400g spaghetti or any long pasta
Butter, to taste
Fresh basil, to taste, torn
Method
In a large pan on medium heat, add extra virgin olive oil, and garlic. Saute until garlic is tender and fragrant. Add fennel and season with salt. cook down to soften get rid of moisture. Add white wine and cook down the wine. Create a hot spot in the pan and add tomato paste. Toast for a bit before mixing into everything. Add bomba sauce and crab meat and mix to incorporate everything.
2. Cook the spaghetti in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
3. Add butter to the pan and mix. Once the pasta is ready, add the pasta to the pan along with a ladle of pasta water and continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Turn off the heat or remove the pan from the heat and add basil mix and toss to incorporate into the pasta. You should end up with a smooth silky and creamy sauce. Plate and garnish with some sauce, a drizzle of extra virgin olive oil and freshly cracked pepper. Enjoy!
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