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Crab and Cherry Tomato Fettuccini

Crab and Cherry Tomato Fettuccini
PREP TIME
25 min
YIELDS
6-8 servings

An Italian Christmas Eve favourite with tender crabmeat and delicious cherry tomatoes.

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Ingredients

Kosher salt
1
lb(s) fettuccini
3
Tbsp extra-virgin olive oil
2
shallots, chopped
1
clove garlic, smashed and peeled
½
cup dry white wine
2 14-oz
cans cherry or baby Roma tomatoes
½
tsp dried oregano
1
cup jumbo lump crabmeat, picked through for shells
4
Tbsp (½ stick) unsalted butter, at room temperature
1 ¼
cups freshly grated Parmesan, plus more for serving
Torn basil leaves, for garnish, optional
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Directions

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.

Step 2

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.

Step 3

Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.

Step 4

Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.

Step 5

Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.

Step 6

Serve sprinkled with additional Parmesan and torn basil, if desired.

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My rating for Crab and Cherry Tomato Fettuccini
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