Crab and White Wine Pasta

READY IN: 35mins
Recipe by ImPat

I am on the look out for easy crab recipes for when we go on holiday next year and we usually are eating crab at least once if not two or three times a day. This one is from Australian Good Food and submitted by a reader.

Top Review by FutureChoppedChamp

Loved the recipe but tweaked it a little bit based on what I had on hand and to add a little more flavor. I didn't have white wine so I substituted 1 cup of water with 1 1/2 tablespoons of white wine vinegar. Because I used water here I didn't use the water from the pasta in the sauce. I added red bell peppers and onions to the tomatoes and garlic that were cooked in the butter and oil. I added paprika, basil, and a little garlic powder to the sauce before the cream was added. To make the sauce thick I used heavy cream (half of the amount this recipe called for) and turned up the heat and brought it to a rolling boil for a few minutes, then reduced the heat added the crab meat and let it simmer until it thickened a bit. Then remove from heat and let sit for a few minutes before adding to pasta to add more thickness to the sauce.

Ingredients Nutrition

Directions

  1. Cook pasta in a large saucepan of salted boiling water according to packet direction and then drain BUT reserving 1/4 cup of cooking water and then return pasta to pan.
  2. Meanwhile heat oil and butter in a large frying pan on medium, until butter is foaming and add tomatoes and garlic and cook for 3 to 4 minutes, until tomatoes begin to soften.
  3. Using back of a spoon, lightly crush tomatoes to release juices and add wine and simmer, stirring occasionalyy, for 15 minutes, until sauce thickens slightly and season with salt and pepper to taste.
  4. Add cream, crabmeat and reserved cooking water and simmer, stirring gently, for 1 to 2 minutes until heated through and then stir through basil.
  5. Add sauce to pasta and gently toss to combine and divide pasta between serving bowls, scatter over parmesan and serve.

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