Ingredients
Units
Scale
- 2 tablespoons butter
- 8 ounces crab meat (preferably fresh)
- 2 cloves garlic (minced)
- 1 cup Rao’s marinara sauce (Rao’s is a brand that is just as good as homemade)
- 1/4 cup heavy cream
- 1/2 cup pasta water
- 12 ounces fresh pasta (I like to use tagliatelle or linguine)
- 1/4 cup chives (chopped, for garnish)
- Pinch red pepper flake
- Olive oil (for garnish)
Instructions
- Gently pick through the crab meat to check for shells or other hard pieces. Set aside in the refrigerator until ready to use.
- Prep the ingredients by mincing the garlic and chopping the chives.
- Bring a pot of water to a boil and salt the water, so it’s as salty as the sea.
- In another medium-sized skillet, heat 2 tablespoons of butter on medium-high heat. Once melted, add the marinara sauce. Let it cook for 2 minutes, then add the minced garlic and a pinch of red pepper flakes. Let cook for 30 seconds, or until fragrant, then add the heavy cream.
- At this point, add the fresh pasta to the boiling water. Cook until al dente, as you’ll finish the pasta in the sauce. If using dried pasta, it will take longer to cook, so you may need to turn off the sauce heat until the pasta is ready. Reserve 1/2 cup of pasta water.
- Finish the sauce by adding the reserved pasta water, crab, and another pinch of kosher salt and black pepper. When the pasta is done, add it directly from the pot to the sauce. Turn the heat to medium-high and mix the pasta with the sauce, combining everything well. Taste, adjust seasoning as needed, and cook until the sauce is bubbly and reduced, coating the noodles (about 30-60 seconds). Plate, top with additional chopped chives, a drizzle of olive oil, and enjoy immediately!
- Prep Time: 30 min
- Category: comfort
- Method: stovetop
- Cuisine: italian