Spicy Crab and Vermicelli

2018-05-05
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m
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Ingredients

  • 1 pound vermicelli
  • Salt
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 tablespoon butter, cut into small bits
  • 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level
  • 2 cloves garlic, chopped
  • 2 shallots, thinly sliced
  • 1/2 pound shiitake mushrooms, stemmed and thinly sliced
  • 1/4 cup dry sherry or Marsala
  • 8 ounces, drained weight, lump crabmeat, shredded
  • 1 (28-ounce) can crushed San Marzano tomatoes
  • 1/4 cup half-and-half or cream, eyeball it
  • Shredded Romano or Parmigiano, your pick, optional
  • 10 to 12 basil leaves, shredded

Method

Step 1

Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.

Step 2

While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.

Step 3

Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

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