Friday, October 15, 2010

Farfalle with Hot Crab Sauce

Sinful. Decadent. Over-the-top and absolutely delicious! This is one of the all-time great recipes for Alaskan King Crab. It is also one of the easiest to prepare. Serves 4.

4 Alaskan King Crab Legs
2 sticks of butter (4 oz. each)
10 garlic cloves, minced
1 tablespoon of Tabasco (or more to taste)
16 oz. of Farfalle (bow tie pasta)
2 tablespoons of salt
1 tablespoon of olive oil

  1. Fill a large pot with water. Add 2 tablespoons of salt and bring to a boil.
  2. Remove meat from crab legs and tear into bite-size pieces.
  3. In a large saucepan, melt the 2 sticks of butter over low heat.
  4. When the butter is melted, adjust temperature to medium and add minced garlic. Saute until garlic is fragrant, about 3 minutes.
  5. Adjust temperature to low. Add crab and Tabasco to garlic/butter mixture. Heat for 10 minutes, stirring every few minutes.
  6. Add Farfalle to large pot and cook until al dente (about 1 minute less than what the package calls for).
  7. When cooked, drain pasta and toss with olive oil. Divide into serving bowls or plates.
  8. Place a giant helping of the hot crab sauce on top of the Farfalle on each bowl or plate and serve.
Wine pairing: Sauvignon Blanc

Note: Do not use whole wheat pasta with this dish.

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