Categories: Italian, Main Dish, Seafood
Ingredients
- 6 tablespoons extra-virgin olive oil , divided
- 2⁄3 cup defrosted frozen peas , preferably organic
- 2⁄3 cup pasteurized lump crabmeat
- 1/2 cup dry white italian wine
- salt
- fresh ground white pepper
- 1 tablespoon salt
- 1 lb dry conchiglie (small shell pasta)
Directions
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In a covered pasta pot over high heat, bring water to a rapid boil.
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Meanwhile, in a large saute pan, heat 3 tablespoons oil over medium heat.
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Add peas, crabmeat, and wine; season to taste with salt and pepper.
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Cook, stirring 2 minutes.
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Cover pan, remove from heat and set aside.
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Add salt and conchiglie to the boiling water and cook, uncovered, over high heat until the pasta is al dente.
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Scoop out about 1 cup of the pasta water and set aside; drain pasta.
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Add 1/4 cup reserve pasta water to crab mixture, return the pan to high heat and bring to a simmer.
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Add conchiglie.
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Using a wooden spoon, gently toss pasta with the sauce to coat evenly; add more pasta water if needed.
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Simmer until liquid is reduced by half.
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Drizzle with remaining olive oil and toss again.
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Taste and adjust for seasoning.
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Transfer to a large serving bowl and serve.