Pazzo Blue Crab And Pasta Food

CRAB AND CHERRY TOMATO FETTUCCINE

Steps:

• 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.
• 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.
• 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.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

CRAB SPAGHETTI WITH LEMON GREMOLATA

Steps:

• Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water.
• In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and hot spaghetti and stir to mix well. Add 1/2 cup of Parmesan and kosher salt; toss. Add 1/4 cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with Lemon and Garlic Gremolata and more Parmesan cheese and serve.
• In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt. Stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occassionally. Be careful so crumbs don't burn. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.

HEALTHY PASTA WITH SPICY CRAB

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
• Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

AQUA PAZZA

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil, garlic, fennel, onion, and pepper flakes to the skillet. Sprinkle with 1/2 teaspoon salt. Cook, stirring often, with a wooden spoon until the vegetables are soft and fragrant, about 5 minutes. Deglaze with the wine and stir, scraping up any bits form the bottom of the scraping. Add the tomatoes, water and capers. Bring to a simmer and reduce the heat to medium-low to maintain a gentle simmer for 10 minutes.
• Meanwhile, sprinkle the filets with the remaining 1/2 teaspoon salt. Slide the fish filets into the broth and cover with a tight fitting lid. Cook until the fish is firm and opaque all the way through, 12 to 15 minutes. Remove the lid and spoon some of the sauce over the fish. Sprinkle with parsley, drizzle with extra-virgin olive oil and serve with plenty of crusty bread to soak up the broth.

CRAB SPAGHETTI WITH ZUCCHINI AND BASIL

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
• Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything.
• Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.

PAZZO BLUE CRAB AND PASTA

Steps:

• Heat the olive oil in a 16-inch fry or braising pan with high sides (3 inches) over medium heat. Saute garlic and shallots until opaque, 2 to 3 minutes.
• Add crabs in the shell and cook, stirring occasionally, until juices leak into pan and crabs are turning red, 5 to 7 minutes.
• Add the wine.
• Bring to a boil and cook for 2 more minutes, or until the wine has cooked off and juices have thickened.
• Lower heat.
• With tongs, transfer crab pieces to a large ovenproof serving bowl; cover and keep warm in a 200-degree oven.
• Add tomatoes (including juice) to pan.
• With a wooden spoon, scrape any crab bits from the bottom of the pan.
• Cover and bring to a boil over high heat, stirring occasionally.
• Lower heat.
• Add half of the cooked crabs, fresh herbs, red pepper flakes and salt and boil gently, uncovered, stirring occasionally and crushing tomatoes with a potato masher or spoon. Reduce heat as sauce thickens, until sauce is reduced to about 4 ½ cups, about 30 minutes. About 15 minutes before sauce is done, in a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil.
• Add pasta, stir to separate, and cook just until barely tender to the bite, about 6 minutes.
• Drain well.
• Add cooked pasta to the crab/tomato sauce pan and stir well.
• Add the fresh crabmeat (if using) and stir gently but thoroughly.
• Bring to a simmer over medium heat for about 2 to 3 minutes.
• Mound pasta in a wide, shallow serving bowl. Remove the remaining cooked crabs from the oven and arrange on top of the pasta.
• Sprinkle both crabs and pasta with parsley and serve.