Ingredients: |
Ingredients: 2 tbsp extra-virgin olive oil
2 tbsp sliced garlic
1/2 cup minced shallots
2 tsp fennel seeds
1 1/2 tsp crushed red pepper or Calabrian chilis
1 tbsp minced capers (drained)
1 large can (28 to 32 oz) plum tomatoes with juice
2 cups shellfish stock (recipe below)
1 tbsp sea salt
1 large Dungeness crab cleaned and cracked; meat removed and shells operated
6 basil leaves
1/4 cup panic bread crumbs,
zest of 1 Lemon
1 tbsp of chopped celery leaves
Fresh fettuccine pasta for 4
Shellfish Stock Ingredients:
Crab shells without crab meat from one crab or shrimp shells (1/8 cup of Thai Fish Sauce can be substituted)
1/3 cup each diced onion, celery and carrot
1 cup white wine
3 cups of water
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Directions: |
Directions:To make Shellfish Stock:
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Add fish shell to large pan on medium heat
Add onions, celery and carrots
Saute for 5 minutes
Add 1 cup of white wine
Cook until reduced by half
add water, bring to boil and simmer for 20 minutes
Strain thru fine sieve and reserve
Pasta Sauce:
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In a large, heavy bottom sauce pan over medium heat, add olive oil then garlic, onion, fennel seed, capers and 1 tsp crushed red pepper.
Cook until onions are soft, about 5 minutes
Add tomatoes and shellfish stock
Bring to simmer and cook for 20 minutes
Puree to small chunks adding salt & pepper as desired
Add crab meat and torn basil leaves
Pasta - cook as required
Drain pasta and return to cooking pot
Add pasta sauce and quickly combine
Combine breadcrumbs with lemon zest and celery leaves. Sprinkle breadcrumb mixture over pasta, check seasonings and serve |
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