Description: Capellini with Crabmeat Sauce (Capellini con polpa di granchio)
Serves 6
Ingredients:
10 ounces frozen crabmeat 6 tablespoons La Piana® Extra Virgin Olive Oil 2 garlic cloves 4 tablespoons brandy ¾ cup dry white wine Salt and pepper as needed 2 tablespoons minced parsley 1 box (1.1 lb) La Piana® Capellini Durum Wheat Pasta
Preparation:
Thaw the crabmeat at room temperature. In a large saucepan, heat the olive oil and sauté the garlic until golden brown. Remove the excess liquid from the crabmeat and cut it into ¼" pieces. Add to the olive oil, drizzle with the brandy, and cook until the alcohol has evaporated. Deglaze with the white wine, and let it evaporate. Add salt and pepper as needed and fold in 1 tablespoon of parsley. Cook for about 5 -10 minutes. Meanwhile, cook the capellini in slightly salted boiling water (about 6 quarts) for approx. 4 minutes. Drain, pour into the crab sauce and sauté briefly. Garnish with the remaining parsley and serve hot.
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