Spaghetti With Crab And Tomatoes Recipes

CRAB AND CHERRY TOMATO FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
• Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

SPAGHETTI WITH CRABS

Steps:

• Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
• Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm - really al dente. Drain.
• Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.

SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL

Steps:

• In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
• Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.

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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SPAGHETTI WITH CRAB SAUCE

Steps:

• To make the sauce base, put the onions and olive oil in a stockpot and cook, stirring occasionally, over medium heat until the onions are soft and translucent, about 6-8 minutes. Add the crab shells and the garlic and stir to combine. Use a potato masher to smash the crab shells into small pieces. Cook, stirring often, for 5 minutes.
• Add the bay leaves, the tops from the fennel bulb, ouzo and a healthy pinch of salt. Add enough water to cover everything by 1 inch. Bring to a simmer and cook for 1 hour. Turn off the heat and pick out as much of the solids as possible, making sure you save the liquid. Strain the liquid through a paper towel set in a colander. Reserve.
• To finish the sauce, heat the olive oil in a Dutch oven or other large, wide pot over medium-high heat. Saute the onions and chopped fennel until they are soft and translucent, about 6-8 minutes. Add the garlic and cook another minute.
• Mix in the tomato paste and cook for 3-4 minutes, stirring often, until it darkens and turns the color of brick. Add the ouzo, the tomatoes and 2 cups of the crab sauce base. Stir well and bring to a simmer. Taste for salt and add the Tabasco to taste. Simmer uncovered for 30 minutes, stirring from time to time.
• Boil your pasta. Once the pasta is ready, add the crabmeat to the sauce and stir gently. Mix the pasta with a little of the sauce, then portion it out. Top with more sauce, and garnish with chives or parsley.

PASTA WITH CRAB, TOMATO, AND CHILIES RECIPE

Steps:

• Heat butter and 2 tablespoons olive oil in a medium saucepan over medium heat until melted and foaming subsides. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 1 minute. Add tomatoes and heavy cream. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until lightly reduced, about 10 minutes. Add vodka and simmer for 4 minutes longer.
• Transfer mixture to jar of blender and blend on high speed until completely smooth. Season to taste with salt and pepper and transfer 2 cups to a large saucepan. Reserve remaining sauce for another use.
• Bring a large pot of salted water to a boil. Combine bread and remaining olive oil the the work bowl of a food processor. Process until fine crumbs are formed. Transfer to a medium skillet and cook over medium-high heat, stirring and tossing constantly until golden brown. Transfer to a small bowl. Season bread crumbs to taste with salt and pepper and add a pinch of parsley and chives. Toss to combine. Set aside.
• Add crab and sliced chilies to saucepan with sauce and stir to combine. Cook spaghetti in boiling salted water just until it is barely cooked through, about 2 minutes (if using dry pasta, cook according to package directions). Drain pasta, reserving 1 cup of cooking liquid. Transfer pasta to saucepan with sauce stir in remaining herbs. Heat over high heat until sauce is simmering and pasta is completely coated, adding reserved pasta water as necessary to thin sauce to desired consistency. Serve immediately, topping with bread crumbs.

SPAGHETTI WITH CRAB AND TOMATOES

Steps:

• Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
• Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

CRAB SPAGHETTI WITH LEMON GREMOLATA

Steps:

• Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water.
• In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and hot spaghetti and stir to mix well. Add 1/2 cup of Parmesan and kosher salt; toss. Add 1/4 cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with Lemon and Garlic Gremolata and more Parmesan cheese and serve.
• In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt. Stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occassionally. Be careful so crumbs don't burn. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.

SPAGHETTI WITH CRAB MEAT, CHERRY TOMATOES AND ARUGULA

Steps:

• Heat oven to 400 degrees. Toss the bread cubes with 2 tablespoons oil and the chopped garlic. Spread in a small baking pan and bake until lightly browned, about 15 minutes, tossing from time to time. Let cool.
• Turn heat up to 450 degrees. Place the tomatoes in a bowl, add 1 tablespoon of the sliced garlic, 2 tablespoons oil, a pinch of chopped oregano, and salt and pepper to taste. Spread in a baking pan and roast about 10 minutes, until the tomatoes start to burst. Remove from the oven.
• Bring a large pot of salted water to a boil and cook spaghetti until al dente. Meanwhile, grind the bread cubes in a blender to make crumbs. Heat the remaining oil and the butter in a large sauté pan on medium heat. Add the remaining garlic and cook until lightly colored. Add the roasted tomatoes and their juices, reduce heat to low and cook for a few minutes. Fold in the crab meat and remaining oregano.
• When the spaghetti is done, remove a cup of the water and add to the tomatoes. Drain the spaghetti and add it to the pan. Adjust seasoning. Fold in the arugula, toss the spaghetti well, transfer to a large warm bowl or individual plates, dust with the bread crumbs and serve.

CRAB PASTA

Steps:

• Bring a large pot of water to a boil. When it's hot, add enough salt to make it taste like seawater. Start boiling your pasta.
• When the pasta is almost ready, heat the olive oil over medium-high heat in a large pan. When it's hot, add the garlic and sauté for 30 seconds. Add the remaining ingredients and mix well. Cook for another minute or so.
• Using tongs or somesuch, move the pasta to the pan. You want a little of the pasta water to come with it, so you don't need to drain it too much. Toss well and serve.

TOMATO AND CRAB SPAGHETTI

Steps:

• Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.
• Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked spaghetti and toss to coat. Serve immediately with the chopped fresh parsley.

CRAB AND TOMATO PASTA SAUCE

Steps:

• Saute the onion in olive oil.
• Add garlic and saute until soft and golden then season with salt and pepper.
• Add the tomatoes to the sauce.
• Add wine to the sauce and simmer until the tomatoes have lost their structure.
• Add chives, parsley, chili, capers and simmer for a further 5 minutes.
• Add half tub of crab meat just before serving.
• Add lemon juice on serving.