The pasta with crab is an absolutely delicious first course; I like to make it using fresh crab meat (blue, leek, or whichever you prefer) and cherry tomatoes. It’s not a very quick recipe, but in my opinion, the final result is worth the effort it requires.
If you like crab, don’t forget to read the recipe:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 228.30 (Kcal)
- Carbohydrates 27.61 (g) of which sugars 0.50 (g)
- Proteins 23.06 (g)
- Fat 2.03 (g) of which saturated 0.43 (g)of which unsaturated 0.80 (g)
- Fibers 1.62 (g)
- Sodium 965.79 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 6 oz spaghetti (or other long pasta)
- 7 oz crab (in meat)
- 13 cups water
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pot 3 qt
- 1 Pan 8-10 in
- 1 Small pot 1 qt
- 1 Cutting board
- 1 Knife
Procedure
Pasta with crab is a simple dish that relies on cleaning the crabs and preparing the meat. You can use any species you prefer, from the classic Leek Crab to the prized Blue Crab.
First, you need to clean and cook the crabs to then obtain the crab meat.
When the crab meat is ready, you only need to adjust the consistency of the meat according to the type of pasta you will use.
Put the pasta to cook in plenty of salted water, cook for the indicated time, and drain it al dente 2 minutes before the end of cooking.
Now it’s time to sauté the pasta in the crab meat; it is very important to flavor the pasta. If you use dried pasta (like spaghetti or penne), you can extend the cooking for 3-5 minutes, and the meat should be more liquid.
If you use fresh homemade pasta made at home, to avoid overcooking the pasta, you can sauté it in the pan for only 1 minute, and the crab meat should be drier.
After sautéing the pasta in the crab meat and letting it absorb the aroma and flavor, all that is left is to bring it to the table.
Your pasta with crab is ready!
Plating Tips:
Create a nest of spaghetti and complete the plating with some crab meat since it is a prized and fresh product.
Wine pairing with crab pasta:
Now that the recipe is ready, all that remains is to choose the wine to pair. I recommend a Vernaccia di San Gimignano riserva: pale yellow in color with a wide, aristocratic, and highly varied aroma. The taste reveals itself to be fragrant, juicy, and structured, thus enhancing the flavorful crab meat.
