Crab And White Wine Pasta Recipes

CRAB PASTA IN A CREAMY GARLIC WHITE WINE SAUCE

Steps:

• Cook pasta and set aside.
• Melt butter in small skillet. Add garlic and onion and cook until tender. Add wine and cook until liquid reduces to half. Add salt and pepper.
• In large skillet, heat 1 tbs butter and flour. Cook until smooth. Add milk slowly, stirring to smooth out. Add onion mixture, stir, Add crab meat, stir. Add pasta and stir.
• Serve with grated romano cheese.

CRAB LINGUINE WITH CHILLI & PARSLEY

Steps:

• Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
• While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
• When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
• Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

WHITE WINE AND GARLIC CLAM PASTA

Steps:

• Gather the ingredients.
• Boil a generous amount of water in a large pot. Soak the clams in a bowl of cold water for about 10 minutes. Drain and rinse under cold running water.
• In a large, heavy-based pot, heat the oil and butter over medium heat. Add the onion and sauté for 2 to 3 minutes, stirring occasionally, until translucent.
• Add the garlic, chili flakes, and salt to the pot and stir for about 20 seconds.
• Add the chopped tomatoes and fry for about 7 minutes, until their juice starts to evaporate.
• Salt the boiling water and cook the pasta according to packet instructions.
• In the pot with the sauce, turn the heat up to medium-high and add the clams to the pot. Cover with a lid. After about 2 to 3 minutes, add the wine to the pot. Cover again and shake the pot from side to side.
• Cook the clams for a further 5 minutes, or until they open. Add the parsley and stir with a wooden spoon. Cover and shake the pot again. Check for any unopened clams and discard.
• Approximately at this point, the pasta should be ready to be drained. Drain and place in a big serving bowl or large plate.
• Pour the clam mixture on top. Mix the pasta and sauce well with the help of two big serving forks or some tongs. Serve immediately.

CRAB AND WHITE WINE PASTA

Steps:

• 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.
• 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.
• 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.
• Add cream, crabmeat and reserved cooking water and simmer, stirring gently, for 1 to 2 minutes until heated through and then stir through basil.
• Add sauce to pasta and gently toss to combine and divide pasta between serving bowls, scatter over parmesan and serve.

AUTHENTIC VENETIAN CRAB LINGUINE

Steps:

• Place a saucepan of salted water over high heat and bring to the boil, then add your pasta.
• Place the oil and garlic to a frying pan over medium heat, stirring. Once the oil is hot, saute the garlic for about 1 minute but don't let it get too dark.
• Add the wine and turn the heat up to high. Let it bubble away for 2-3 minutes until the wine has almost totally evaporated.
• Add the cherry tomatoes and saute for about 2 minutes, then add the salt and pepper.
• Add 1/2 a cup of the pasta water followed by the cream and give it a good stir. Add the crab and stir until heated through (only about 30 seconds).
• By now the pasta should be al dente, so drain the water away and add the pasta to the sauce. Give it all a good mix, check the seasoning and serve.
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EASY CRAB LINGUINE

Steps:

• Cook the linguine in a large pot of salted, boiling water according to package instructions.
• Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced garlic and sauté for 1 minute over very low heat without colouring it, then pour in white wine and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
• Stir in the cooked crabmeat and take it off the heat. Drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crabmeat and toss to combine, add half of the reserved of pasta water and Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with fresh parsley before serving.

LINGUINE WITH CRAB IN SPICY WHITE WINE SAUCE

Steps:

• 1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 minutes. Drain pasta, reserving ½ cup pasta water; set aside. Meanwhile, heat 2 tbsp. oil in a 12" skillet over medium heat. Add pancetta and cook, stirring occasionally, until browned and crisp, about 3 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate; set aside. 2. Return skillet to medium heat and add garlic and chile; cook, stirring occasionally, until golden, 3-4 minutes. Increase heat to high; add crab and wine and bring to a boil. Cook, stirring constantly, until crab is bright red and heated through, 3-4 minutes. Add pasta, reserved cooking liquid, salt, and pepper; using tongs, toss until pasta is coated in sauce. Add reserved pancetta, half the parsley and chives, the lemon zest and juice; toss to combine. Transfer pasta to a serving dish; drizzle with remaining oil and garnish with remaining parsley and chives.