Orecchiette With Crab Recipes

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ORECCHIETTE WITH CLAMS, SAUSAGE AND PEPPERS



Orecchiette with Clams, Sausage and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound orecchiette
5 tablespoons extra-virgin olive oil
8 ounces hot Italian sausage, casings removed
3 pounds littleneck clams, scrubbed well
1/2 cup chopped roasted red peppers
Freshly ground pepper
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
  • Meanwhile, heat 3 tablespoons olive oil in a separate large pot over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbled, 2 to 3 minutes. Add the clams and 1/4 cup water. Cover and cook, removing the clams to a bowl as they open, 5 to 8 minutes. Discard any unopened clams.
  • Add the pasta, 3/4 cup reserved cooking water, the roasted red peppers and remaining 2 tablespoons olive oil. Simmer, stirring, until the liquid is slightly thickened, about 2 minutes, adding more cooking water as needed; season with salt and pepper.
  • Stir in the parsley. Add the clams and gently toss.

RACHAEL RAY'S ORECCHIETTE WITH CRAB



RACHAEL RAY'S ORECCHIETTE WITH CRAB image

Categories     Shellfish     Quick & Easy     Dinner     Boil

Yield 4 servings

Number Of Ingredients 18

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

Steps:

  • Bring water to a boil and salt it liberally, drop in pasta and cook to al dente. 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.

BAKED RICOTTA ORECCHIETTE



Baked Ricotta Orecchiette image

Baked ricotta honestly rivals the whole baked feta thing. It's such a simple, easy-to-make dish that's so delicious. Garnish with fresh herbs and/or some freshly grated Grana Padano cheese. Enjoy!

Provided by Jonathan Charbz

Categories     Pasta Main Dishes

Time 1h5m

Yield 4

Number Of Ingredients 16

1 pound cherry tomatoes
1 cup chopped zucchini
1 medium bell pepper, chopped
½ medium red onion, chopped
2 tablespoons chopped sun-dried tomatoes
1 tablespoon chopped fresh oregano
3 cloves garlic, crushed and chopped
4 tablespoons extra-virgin olive oil, divided, or as needed
1 pinch red pepper flakes, or to taste
sea salt and cracked black pepper to taste
1 (15 ounce) container whole-milk ricotta cheese
1 (16 ounce) package dried orecchiette
4 sprigs fresh thyme, leaves stripped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
½ medium lemon, juiced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
  • Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
  • Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
  • Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

Nutrition Facts : Calories 722.1 calories, Carbohydrate 100 g, Cholesterol 33 mg, Fat 24.6 g, Fiber 7.4 g, Protein 28.6 g, SaturatedFat 7.3 g, Sodium 185.5 mg, Sugar 4.9 g

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