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This pasta is delicious hot, or served cold for lunch the next day. It’s light, zesty, and herbaceous. A perfect meal for a summer picnic or a night in!
What You Need:
1/2lb. lump crab
Red pepper flakes
One clove garlic
One and one half lemons
Salt and pepper
In a large sauce pan, heat two tablespoons olive oil and one tablespoon butter.
Mince one clove garlic and two small shallots and add to pan.
Cook until shallots are translucent, add hearty pinch of red pepper flakes.
Add 1/4 cup white wine, and 1/4 cup chicken broth. Reduce.
Add 1/2 lb. lump crab meat.
Boil water for pasta. Add campanelle and cook until al dente.
Add pasta to sauce pan, and stir. Zest the lemons on top, then squeeze the juice of the lemons into the pasta. Rough chop parsley, grate parmesan and add both to the pasta. Add another tablespoon of butter, salt and pepper, and additional red pepper flakes to taste.
Serve, and enjoy!