Crab Bucatini Recipes

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BUCATINI WITH CLAMS AND SCALLOPS



Bucatini with Clams and Scallops image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces bucatini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1/4 to 1/2 teaspoon red pepper flakes
1 10-ounce can whole shelled baby clams, drained (juice reserved)
8 ounces bay scallops, thawed if frozen
1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for topping Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
  • Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

Nutrition Facts : Calories 596 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 1068 milligrams, Carbohydrate 72 grams, Fiber 2 grams, Protein 31 grams

BUCATINI ALLA GRICIA



Bucatini alla Gricia image

Pasta alla gricia is one of the oldest and tastiest dishes of Roman cuisine. It was initially considered a "poor man's meal" but is now enjoyed by everyone. A great dish when you have surprise guests to feed and an empty fridge.

Provided by ViolaBuitoni

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 5

1 (16 ounce) package bucatini pasta
1 tablespoon extra-virgin olive oil
10 ounces guanciale (cured pork cheek), cut into strips
4 tablespoons finely grated Pecorino Romano cheese, or more to taste
freshly ground black pepper to taste

Steps:

  • Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
  • Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
  • Drain bucatini and reserve cooking water.
  • Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.

Nutrition Facts : Calories 795.3 calories, Carbohydrate 84.4 g, Cholesterol 55.3 mg, Fat 38.7 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 12.5 g, Sodium 680.2 mg, Sugar 0.1 g

CRAB BUCATINI



Crab bucatini image

If you don't ever cook with crab, this recipe is a great place to start. It's super simple but packed with gorgeous fresh flavours.

Provided by em_macaussie

Time 15m

Yield Serves 2

Number Of Ingredients 9

100g 50/50 white and brown crab meat
300g bucatini pasta
1 large clove garlic, finely chopped
1/4 extra virgin olive oil
1 onion, finely chopped
1 cup cherry tomatoes
1 cup chopped cavil nero
1 small red chilli
1 lemon

Steps:

  • Put a large pot of water on the stove to boil. Place a large pan over a medium heat and heat half of the oil. Add the onion to the pan, stirring while cooking. When the onion begins to caramelise, add the garlic, chilli, tomatoes and cavolo nero. Cook until the tomatoes have gone soft, stirring regularly. Turn down to a low heat and add the crab, juice of the lemon, finely grated zest of the lemon and the remainder of the olive oil.
  • When the water has boiled, add a large pinch of salt and cook the pasta for around 10 minutes or until aldenté. Use tongs to add the pasta to the pan. Don't worry about adding a little pasta water to the pan as it will add to the sauce. Toss the pasta through the sauce making sure it's fully coated. Season to taste.
  • To serve, twist pasta onto bowls with tongs and sprinkle with fresh herbs and a drizzle of chilli oil.

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