| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 1 pound fettuccine
- 3 tablespoons extra-virgin olive oil
- 2 shallots, chopped
- 1 clove garlic, smashed and peeled
- 1/2 cup dry white wine
- Two 14-ounce cans cherry or baby Roma tomatoes
- 1/2 teaspoon dried oregano
- 1 cup jumbo lump crabmeat, picked through for shells
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 1/4 cups freshly grated Parmesan, plus more for serving
- Torn basil leaves, for garnish, optional
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
- Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
- Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
- Serve sprinkled with additional Parmesan and torn basil, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 452 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 47 mg |
| Sodium | 554 mg |
Reviews
Delicious! I subbed fresh cherry tomatoes for the canned and it was a perfect, well-balanced summer dinner.
Amazing!! I made this about 2 months ago and I was skeptical of crab meat and tomatoes together but it was absolutely delicious! I am going to make it again tonight as I have left over crab legs from last night. Seriously good!
I made this with linguine because that’s what I had. I thought it was excellent. I didn’t add the pasta water to the sauce because I like sauce a little thicker, but I did add it to the leftovers for reheating purposes.
amazing
Not much flavor except fish. The sauce is thin (don’t put the pasta water in it) and the sauce had little o no taste. Won’t make again.
This dish was delicious and easy to prepare. My husband and I loved it.
So good. I sautéed shrimp and added with the pasta. Also, I only used 12 oz of pasta for the 2 cans of tomato. I would use 3 cans for 16oz!
Very easy and delicious! I used fresh crab meat.
Very yummy! I oven roasted fresh grape tomatoes w lemon olive oil, salt and pepper and some herbes de provenance. I deglazed that pan with the wine and added it to the sautéed shallot and garlic. I also sautéed several fresh shrimp in a separate pan and added them when I added the crab, butter and pasta water. I also mixed in about 1/4 cup Parmesan to the sauce. Absolutely company worthy! Thanks Giada! I would recommend having some crusty bread to soak up some of the extra sauce!
Great recipe