Crab pasta with creamy sauce
The sauce in this crab pasta is rich in cream and incredibly rich in flavor. Let the shallots, garlic and chilies simmer until soft and delicious in olive oil and butter before adding the white wine, and let the wine boil completely before adding the cream.
Ingredients · Servings 2
- 1 tablespoon butter
- 2 pieces of shallot
- 2 cloves garlic
- 1 red chili pepper
- 1 dl white wine
- 3 dl cream
- 1 dl parmesan
- 200 g Crab meat
- salt and ground pepper
- 350g pasta
- 1 bunch chives
Method · 45 min
- Melt the butter in a small saucepan. Add the shallots, garlic and chilli and sauté over medium heat until the onion is completely soft without colouring.
- Add the wine and let it boil until most of the liquid has evaporated.
- Add cream and let it cook until the sauce thickens slightly.
- Pull the saucepan aside, whisk in the cheese, add the crab meat and season the sauce with salt and pepper.
- Cook the pasta al dente in plenty of lightly salted, boiling water.
- Pour off the cooking water from the pasta. Save some of the water and pour the pasta back into the pot.
- Add sauce and chopped chives. Mix everything well. If necessary, thin with a little of the cooking water if the pasta is lacking juiciness.
- Divide the creamy pasta among plates and top with some extra crab meat, chives and parmesan, if desired.
