Friday, March 9, 2012

Gemelli with Crabmeat and White Wine Sauce

This light but flavorful sauce is the perfect accompaniment to fresh pasta. 



1 pound fresh gemelli pasta (or any pasta of your choice)
2 tablespoons butter
1 small onion, chopped
1/2 teaspoon salt
3 cloves garlic, chopped
1 large tomato chopped
1 cup white wine
1/2 cup vegetable or seafood stock
16 ounces lump crabmeat*
2 cups fresh arugula

Cook pasta in salted boiling water according to time recommended on package, drain and keep warm.

While pasta is cooking, melt butter in a large skillet and cook onion and salt over medium heat, about 5 minutes or until onion is tender.  Add garlic and cook for 1 minute.  Add tomato and cook for 3 to 4 minutes until tomato begins to break down.  Add white wine and bring to a boil over high heat, boil for about 1 minute.  Stir in stock and crabmeat and simmer gently for about 5 minutes to allow flavors to blend.  Stir in arugula and simmer just until arugula is wilted, about 1 minute.

*Shrimp can be substituted for crabmeat.  You will need to increase the cook time slightly; cook shrimp until they turn pink.


Fresh Gemelli pasta.  Fresh pasta shouldn't be bogged down with a heavy sauce. This pasta calls out for a sauce that lets the gorgeous pasta be the star of the plate.

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