Pasta di Granchio / Crab Pasta | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: Serves 2, with leftovers.
  • Time Estimate: 40 minutes.
  • Storage Notes: Will keep in an airtight container refrigerated for 1 day.
  • Difficulty: Easy.

Capricci means whimsy in Italian, and it's the perfect way to describe this oddly-shaped, fast cooking pasta. Pairing it with crab, and building a garlicky crème fraîche sauce just makes it all the more ridiculous - this is both a special occasion meal, and one that comes together very quickly with not too many ingredients. Perfect for date night at home when you're busy with...other things.

Ingredients

  • 2 Cups Capricci pasta
  • 1 Tbs Crushed Red Pepper Flakes
  • 1 Tin jumbo lump crab (16oz)
  • 1 Container crème fraîche
  • (about 8-10 oz)
  • 1 Handful green onions
  • 1/2 A white onion
  • 1 Tbs Herbed Truffle Seasoning
  • 2 Tbs All Season Truffle Rub
  • 3 Smallish tomatoes
  • 1 Pat unsalted butter
  • 2 Tbs extra virgin olive oil
  • 1 Bulb garlic
  • Basil for garnish
Directions
  • Bring a large pot of salted water to a boil, and cook pasta 5-6 minutes, or until just under al dente. Strain, reserving 1/3 cup of the pasta water, and reserve.
  • Mince the onion and garlic, and add to a large, hot cast iron pan with the pat of butter in it - you want something big here because you'll be adding the pasta later.
  • Cook, stirring occasionally for 5 minutes or so until the onions are translucent.
  • Rough chop tomatoes and add along with crab, followed immediately by the creme fraise.
  • Reduce heat to low - you're not trying to cook the crab again, just warm it up.
  • After 2-3 minutes of stirring, add in pasta and pasta water, folding for several minutes until everything is to temp and evenly coated.
  • Transfer to two warm plates, garnish with basil, and devour.
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