Tony’s Table: Pasta With Crab
Fedelini con Granchio (Pasta with Crab)
From Palio D’Asti
For the sauce:
3 oz fresh Dungeness crab
drizzle of olive oil
.5 oz white wine
pinch of red pepper flakes
1 clove garlic (smashed and chopped)
pinch of dry oregano
4 oz tomato sauce (homemade is best but canned is fine)
toasted breadcrumbs to garnish
For the pasta:
4 Qts. salted boiling water
4 oz dry fedelini pasta or other thin noodle pasta like angle hair
Bring pot with salted water to a boil. The water should taste like sea water. Add pasta and stir to separate.
For the breadcrumbs, take day old bread and grate it finely. Put in a pan with a little drizzle of olive oil and cook in oven until slightly browned, about 3 minutes. Allow to cool.
In a pan add olive oil to coat. When starting to smoke add chopped garlic, oregano and chili until fragrant. Then add crab. Lightly sauté and add the white wine. Cook to burn off the alcohol and reduce slightly. Add the tomato sauce and toss to combine.
When pasta is cooked, strain it reserving a tablespoon of the water. Toss the sauce and pasta like a salad to combine, adding the pasta water if the sauce is too dry.
Fork into a bowl and garnish with toasted breadcrumbs and parsley.
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