Orecchiette with crab

  • Preparation Time25 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
450g orecchiette
3 tbsp extra-virgin olive oil
12 crimini mushrooms, thinly sliced
2 to 3 ribs celery from the heart with leafy tops, chopped
2 shallots, chopped
2 to 3 cloves garlic, chopped
150g grape tomatoes
145g green peas
285 to 340g lump crabmeat, picked through for shell pieces
A few dashes hot sauce
120ml dry white wine
240ml seafood stock, clam juice or chicken stock
60 to 80ml double cream, eyeball it
A handful fresh flat-leaf parsley, finely chopped
3 to 4 sprigs fresh tarragon, leaves chopped
Grated Pecorino Romano, optional

1) Bring water to a boil and salt it liberally, drop in pasta and cook to al dente.

2) While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine 1 min then stir in stock, heat 1 min more then add cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional.

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