Pasta with crab meat
4 servings
30 minutes
Crab meat pasta is an elegant dish of Italian cuisine that delights with its delicate taste and sea aroma. It combines juicy crab meat with a rich tomato sauce enhanced by notes of lemon, white wine, and a spicy kick of jalapeño. The spiciness and freshness give the dish balance, while butter makes the texture velvety. Historically, seafood has often been used in Italian gastronomy due to proximity to the sea, and this dish is a great example of harmonious simplicity in ingredients. It's best served with dry white wine that highlights the rich flavor of the crab. This is an ideal choice for a romantic dinner or festive gathering when you want to enjoy refined marine themes while keeping the lightness of Italian cuisine.
1
In a small bowl, mix jalapeño, lemon zest, and lemon juice and set aside.
- Jalapeno pepper: 1 piece
- Lemon zest: 1 tablespoon
- Lemon juice: 1 tablespoon
2
In a large skillet, heat half of the olive oil, add the onion and cook over medium heat until it turns golden. Remove it and place it on a plate. Add the mushrooms and cook until they are browned. Return the onion, add the tomatoes and continue cooking until they evaporate.
- Extra virgin olive oil: 4 tablespoons
- Onion: 1 head
- Button mushrooms: 120 g
- Tomatoes: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Place in a blender and chop well. Add jalapeño sauce, salt, and chili pepper. The mixture should be slightly spicy.
- Salt: to taste
- Ground black pepper: to taste
4
Heat the remaining oil in a saucepan over low heat, add garlic and cook until soft. Then pour in the wine, increase the heat to medium, and let it simmer until most of the wine evaporates. Add broth, tomato sauce, stir, and add crab meat.
- Extra virgin olive oil: 4 tablespoons
- Dry white wine: 1 glass
- Fish stock: 1 glass
- Crab meat: 270 g
5
Boil the pasta in boiling salted water until al dente, drain the water and place it in a saucepan. Add butter. Mix everything thoroughly with tongs.
- Butter: 3 tablespoons
6
Place on plates, sprinkle with tarragon, and serve at the table.
- Tarragon: 1 tablespoon
