Penne with Fresh tomatoes and crab
Penne with Fresh tomatoes and crab
this light, fresh pasta owes it luxuriousness to the crab.
2 TBS olive oil
3 Large Shallot, minced
1/4 tsp red pepper flakes
4 Plum tomatoes, chopped
1 cup fish stock or 1/2 cup clam juice and 1/2 cup water
1/4 teaspoon crushed saffron threads (optional)
3/4 lb of flaked crabmeat
1 pound penne or spaghetti, cooked and drained
1 bunch chives, sliced
salt and freshly ground black pepper to taste
Heat the oil in a large skillet over medium heat. Sauté the shallots with red pepper flakes until soft, about 5 minutes. Add the tomatoes and cook another 5 minutes. Pour in the fish stock or clam juice and water mixture and (optional) saffron. Bring to a boil and cook 8 to 10 minutes until thickened. Stir in the crabmeat and cook 5 minutes to heat through
Place the pasta in a serving bowl, add the sauce, and toss well. Sprinkle with chives and serve.
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