Description
This recipe is weeknight gourmet at its best!
Ingredients
Scale
- 3 tbsp olive oil
- 2 shallots, diced
- 4 garlic cloves, dice
- 1 tsp red pepper flakes (or 1/2 tsp if your don’t want spicy)
- 1 tsp saffron threads
- 3/4 cup clam juice
- 1 tbsp tomato paste
- 1 28 oz can crushed tomato
- 8 to 12 oz jumbo lump crab meat
- chopped parsley, about 1/2 cup
- grated parmesan, about 1/4 cup
Instructions
- Heat olive oil in a large heavy bottom skillet. Add shallots and garlic and cook for 2-3 minutes over medium low heat. Add pepper flakes and saffron threads and cook another minute.
- Add the clam juice and bring to a boil. Simmer for 1 minute and then add tomato paste and crushed tomato. Simmer uncovered over low heat heat for 30 minutes.
- While sauce simmers, bring a pot of salted water to a boil. Cook the pasta according to the al dente instructions on the box. Drain pasta.
- Stir the crab meat into the sauce and heat through. Then add the pasta, tossing to coat.
- Adjust seasoning and serve. Garnish with Parmesan cheese and chopped parsley.
Keywords: pasta, bucatini, crab, italian