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Crab and Cherry Tomato Fettuccini

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Crab and Cherry Tomato Fettuccini

Servings

8

Prep Time

5 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Crab and Cherry Tomato Fettuccini

Ingredients

  • Kosher salt
  • 1 pound fettuccini
  • 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

  1. This recipe originally appeared on Giada's Holiday Handbook. Episode: The Night Before Christmas Party.
  2. 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.
  3. 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.
  4. 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.
  5. Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  6. Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  7. Serve sprinkled with additional Parmesan and torn basil, if desired.
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