Trenette With Vodka And Crab Meat Recipes

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.

TRENETTE WITH PESTO GENOVA-STYLE

Steps:

• To make the pesto: Put all of the basil, the garlic cloves, salt, and olive oil in the food-processor bowl. Process 10 to 15 seconds-stopping once to scrape down the sides of the bowl-to form a coarse paste.
• Dump in the pine nuts, and process another 10 seconds or more (scraping down the bowl once or twice), creating a uniformly smooth bright-green paste. Add the grated cheeses to the bowl, and pulse a few times just to blend in. The pesto should be thick yet flowing; if it's too firm, blend in olive oil, a spoonful at a time, to loosen it.
• Scrape the pesto into a small bowl or container, and pour a thin film of olive oil over the top surface to prevent it from discoloring. It can stay at room temperature for a couple of hours before being used. For longer keeping, lay plastic wrap on the surface of the pesto, seal the container, and refrigerate or freeze. Let the pesto return to room temperature before using.
• To make the pasta: Bring salted water to a boil in the large pot (at least 6 quarts, with 1 tablespoon kosher salt). Drop in the potato chunks, stir, and cook them for 10 minutes, then add the green beans. Cook the beans and potatoes for another 10 minutes and then add the pasta to the pot and cook 5 minutes, until the trenette is al dente.
• Set the large skillet over very low heat, just to warm it, or warm the serving bowl, whichever you'll use for dressing the pasta. Scrape the pesto into the pan or bowl, and loosen it with a bit of the pasta boiling water (don't cook the pesto, just warm it).
• When the vegetables are tender and the pasta is al dente, lift everything from the pot with a spider and tongs, drain briefly, and drop into the skillet or bowl. (If you prefer, drain the pasta and vegetables into a colander, being sure to reserve a cup or so of pasta cooking water before you pour it out.) Toss pasta, vegetables, and pesto together well-moisten with more pasta water if needed-then sprinkle the grated cheeses over, and toss again. Serve immediately in warm bowls.

LUCA-INSPIRED TRENETTE AL PESTO RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil.
• In a food processor, combine the pine nuts, garlic, and a pinch of salt. Pulse a few times, until the texture resembles panko bread crumbs. Add the Parmesan and pecorino and pulse a few more times to incorporate. With the processor running on low speed, add the basil and olive oil and process until the pesto has the consistency of thick cream.
• Add the pasta and potatoes to the boiling water and cook until the pasta is al dente and the potatoes are tender, about 12 minutes. Two minutes before the pasta is done, add the green beans to the pot to blanch. Reserve ¼ cup of the pasta water, then drain the pasta and vegetables.
• Pour the pesto into a large serving bowl. Add a couple tablespoons of reserved pasta water and the lemon zest and mix well to combine, then add the pasta and vegetables and toss until well-coated in the sauce.
• Enjoy!