Sea Crab II
Sea Crab II
Swartzendruber, Debra
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La Belle Cuisine - More Seafood Recipes

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Cavatelli with Garlic, Crab, Chile, and Trebbiano



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"I sit alone and weep for the misery of the world that
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Quidley, Peter
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Cavatelli with Garlic, Crab, Chile,
and Trebbiano

Mario Batali: Simple Italian Food
Mario Batali: Simple Italian Food

by Mario Batali, 1998, Clarkson N. Potter, Inc.

Serves 4

“Chiles combine well with the austere richness of crab to bring out the
clean sea flavor to its maximum. When buying crab meat at your fish-
monger, avoid any that has been pasteurized, as it will have lost most
of the great brininess so essential to the success of this dish.”

1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 tablespoon finely sliced serrano chile
2 cups Trebbiano or other dry white wine
4 tablespoons (1/2 stick) butter
1 pound fresh lump crab meat, picked over
1 pound fresh or dried cavatelli
Salt and pepper

Bring 6 quarts of water to a boil and add about 2 teaspoons salt.
In a 12- to 14-inch sauté pan, heat the olive oil. Add the garlic and sauté
over medium heat until lightly browned, 2 to 3 minutes. Add the chile,
wine, and butter and bring to a boil. Stir in the crab meat and immediately remove from the heat.
Cook the pasta until tender yet al dente, about 6 to 8 minutes. Drain well
and add to the crab mixture. Return to the heat and cook briefly until most
of the liquid is absorbed. Pour into a warm serving bowl and serve.

Note: When making hot dishes, do not add the crab until the last minute,
as it quickly becomes stringy and tough if overcooked.

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