Spaghetti With Crab And Tomatoes Recipes

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CRAB AND CHERRY TOMATO FETTUCCINE



Crab and Cherry Tomato Fettuccine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 teaspoon dried oregano
1 cup jumbo lump crabmeat, picked through for shells
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving
Torn basil leaves, for garnish, optional

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 CRAB, CHERRY TOMATOES & BASIL



Spaghetti with crab, cherry tomatoes & basil image

Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 9

1 tbsp extra-virgin olive oil
2 garlic cloves , chopped
pinch chilli flakes
200g cherry tomatoes , halved
zest and juice 1 lemon
2 x 170g cans white crab meat, drained
200g spaghetti
1 tsp capers , drained and rinsed
handful basil leaves , roughly chopped

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.

Nutrition Facts : Calories 349 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.36 milligram of sodium

SPAGHETTI WITH CRAB AND TOMATOES



Spaghetti with Crab and Tomatoes image

Provided by Julia Turshen

Categories     Pasta     Tomato     Kid-Friendly     Quick & Easy     Dinner     Lunch     Crab     Spring     Summer     Healthy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 pound good-quality crabmeat, picked over
1 pint cherry tomatoes, halved
1 lemon, zested, juiced
1 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons chopped fresh parsley, divided
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound spaghetti

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.

SPAGHETTI WITH CRABS



Spaghetti With Crabs image

This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli's "The Frankies Spuntino Kitchen Companion and Cooking Manual," written with Peter Meehan. It's for a fantastic dish of spaghetti and crabs that was taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans. You really ought to cook it right now. Then make a mess, eating it.

Provided by Sam Sifton

Categories     dinner, easy, main course

Time 1h

Yield Serves 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for serving
3 cloves garlic, peeled, smashed and minced
1 28-ounce can peeled tomatoes, preferably San Marzano
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon red-pepper flakes, or to taste
4 large blue crabs
Kosher salt
1 pound dry spaghetti
1/2 cup fresh basil leaves
Freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 438 milligrams, Sugar 4 grams

TOMATO AND CRAB SPAGHETTI



Tomato and Crab Spaghetti image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 clove garlic, peeled and crushed
About 20 cherry tomatoes, halved
2 tablespoons sun-dried tomato paste
2 tablespoons sun-dried tomatoes, sliced
1 cup fresh or canned lump crabmeat
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, for garnish

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



Crab and Tomato Pasta Sauce image

High in Omega 3 and Protein

Provided by seafoodandeatit

Time 40m

Yield Serves 4

Number Of Ingredients 0

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.

PASTA WITH CRABMEAT, EGGPLANT AND TOMATO



Pasta With Crabmeat, Eggplant and Tomato image

You can also substitute shrimp for the crabmeat. From Fish by Mark Bittman. haven't made this yet - posting for safekeeping.

Provided by Sandyg61

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb baby eggplant, 4-6 tiny ones
1/4 cup olive oil
2 garlic cloves, lightly crushed and peeled
3 dried hot peppers
2 cups chopped tomatoes, drained if canned
2 tablespoons fresh basil
1 lb penne
1/2 lb crabmeat, picked over
salt and pepper
1/2 cup fresh parsley, chopped

Steps:

  • Set a large pot of water to boil and salt t well.
  • Peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.
  • Heat the olive oil in a 12-inch nonstick skillet over medium heat.
  • Add the eggplant, slice or two at a time, making sure not to add too much at once.
  • As each piece browns, turn it; when the other side is brown, remove it from the pan and place on paper towels to drain. Continue until all of the egplant is done.
  • Add the garlic and peppers to the oil remaining in the pan and cook, stirring, over medium-high heat until the garlic is fairly brown.
  • Remove the garlic and peppers with a slotted spoon and add the tomatoes.
  • Cook over medium heat until they begin to liquify, add the basil, and reduce heat to a simmer.
  • Begin cooking the pasta.
  • When the pasta is just about done, add the crabmeat, salt, pepper, cooked eggplant, and half the parsley to the sauce.
  • Drain the pasta, toss it with the sauce, and garnish with the remaining parsley.

Nutrition Facts : Calories 622.1, Fat 16.7, SaturatedFat 2.3, Cholesterol 23.8, Sodium 489, Carbohydrate 101.2, Fiber 17.9, Sugar 5.3, Protein 21.2

SPAGHETTI WITH CRAB MEAT, CHERRY TOMATOES AND ARUGULA



Spaghetti With Crab Meat, Cherry Tomatoes and Arugula image

Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs. Pair with a good glass of white wine, like Alsatian riesling, and let the stress of the workweek melt away.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 cup loosely packed diced sourdough country bread
1/3 cup extra virgin olive oil
1 tablespoon chopped garlic
2 pints cherry tomatoes (about 50)
1/4 cup sliced garlic (5 or 6 cloves)
Leaves from 6 sprigs fresh oregano, chopped
12 ounces spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound jumbo lump crab meat
1 bunch arugula, heavy stems removed (about 2 cups)

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.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 18 grams, Carbohydrate 78 grams, Fat 27 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 8 grams, TransFat 0 grams

GARLIC CRAB PASTA WITH MUSHROOM AND TOMATO- REDUCED FAT



Garlic Crab Pasta With Mushroom and Tomato- Reduced Fat image

I've recently discovered that I LOVE crab. This is just a spinoff of Hey Jude's Recipe #191814. I make this lower cal/carb/fat by using Fiber Gourmet pasta and just a bit of reduced calorie margarine, but I kick up the flavor with LOTS of garlic, basil, and veggies. Fee free to add more butter if you want it richer!

Provided by yogiclarebear

Categories     Crab

Time 25m

Yield 1 serving(s)

Number Of Ingredients 10

4 ounces lump crabmeat
2 ounces fettuccine
3 -4 garlic cloves, minced
1 tablespoon reduced fat margarine
1/2 cup fresh mushrooms
1/4 cup diced tomato
2 tablespoons shredded parmesan cheese
1/2 teaspoon dried basil
1 tablespoon white wine or 1 tablespoon lemon juice
salt and black pepper

Steps:

  • Prepare noodles according to package directions. Set aside.
  • In a medium non-stick skillet, heat butter and garlic over medium heat, until garlic begins to sizzle. Add mushrooms and cook until softened, about 5 minutes.
  • Add crab, tomatoes, basil, and wine. Stir gently to heat through.
  • Add noodles and stir gently to heat through. Salt and pepper to taste. (Add more butter here if you want.).
  • Stir in or sprinkle parmesan cheese, and serve hot.

Nutrition Facts : Calories 487.2, Fat 12.7, SaturatedFat 3.6, Cholesterol 142.8, Sodium 877.2, Carbohydrate 51, Fiber 3.5, Sugar 4.4, Protein 39.5

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