Spicy Crab and Vermicelli (Rachael Ray)

Submitted by Chicagoland Chef du Jour

"My SIL made this over the holiday and it was very good. For a saucier pasta dish, you may not want to make 16 oz. of vermicelli. Season to taste with the red pepper flakes."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 12 -16 ounces vermicelli
• salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter, cut into small bits
• 1⁄2 - 1 teaspoon crushed red pepper flakes
• 2 garlic cloves, chopped
• 2 shallots, thinly sliced
• 1⁄2 lb shiitake mushroom, stemmed and thinly sliced
• 1⁄4 cup dry sherry or 1/4 cup marsala
• 8 ounces lump crabmeat, drained weight, shredded
• 1 (28 ounce) can crushed tomatoes, ie. San Marzano
• 1⁄4 cup half-and-half or 1/4 cup cream
• 1⁄4 cup parmigiano, shredded
• 10 -12 basil leaves, shredded

directions

1. Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
2. While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more.
3. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
4. Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, and basil.