Astoria Crab Pasta
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Butter1 cup
Champagne1 clove
Garlic (minced)1 tsp
Paprika1 tsp
Dried Sage1 pinch
Ground Ginger1
SaltDirections:
1
Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color
2
Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden
3
Lightly fold in the crab
4
Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta
5
Cook until just tender, about 4 minutes, and drain
6
Place the pasta on serving plates, and drizzle each serving with olive oil
7
Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately