Lump Crab Pasta Sauce
When I was younger family trips to the Jersey Shore were a summer tradition. We would stay at my Uncle Jimmy’s house in Toms Rivers. Our days spent getting boat and jet ski rides, and nights at the boardwalk. One of my favorite memories is watching the crab trap all day long. We would pull it up from the side of the dock, out of the bay water hoping that crabs had wandered in. This would mean pasta with crabs for dinner! It was quite an event! Out would come the big pot and into the kitchen my mom, grandma, and aunts would go! Then it was a long night of food, wine, and laughs. Maybe a couple of illegal fireworks if we were super prepared.
I wish I had the bay out back and full crabs at all time but in North Jersey that is not always possible.
Normally we would simmer the whole crabs in the pasta but on weeknights when I long for summer nights I need a quick alternative. This recipe with crab claw meat is my go-to.
Lump Crab Pasta Sauce
This quick and easy pasta sauce is my go to when I am not down the shore with a bay full of fresh crabs!
ingredients
1 lb bucatini, cooked according to package directions
2 tbsp olive oil
3 tbsp unsalted butter
2 anchovy filets (packed in olive oil)
3 tbsp finely chopped garlic
1 tsp red pepper flakes (add less if you do not want the spicy kick)
1 1/2 cup lump crab meat, divided
3 tbsp red wine
1 (28) oz can crushed tomatoes
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup fresh flat leaf parsley
instructions
Fill a large pot with water and bring it to a boil over med-high heat. Cook the linguine according to the package directions. About 8 minutes for al dente. Make sure to add salt to the pasta water. I usually add around 2 tablespoons. When the pasta is done cooking drain and reserve 1/4 cup of the pasta water.
In a large saute pan, add the olive oil and melt 2 tablespoons of butter over medium heat.
Add the anchovy filets and saute for 3 minutes, breaking up the filets with a wooden spoon. Then add your chopped garlic, saute another 2 minutes, move around the pan gently. Add in the red pepper flakes, and saute another minute.
Then add in 3/4 cup of the crab meat. Stir to coat, let that saute together for about 3 minutes. Then add your wine and gently stir.
Add in the tomatoes, season with salt and a pepper to taste, stirring to incorporate. Let the sauce come to a simmer and cover letting it simmer for 8 minutes.
After 8 minutes, remove the cover, add in the rest of the crab, reserved pasta water, stir to combine.
Melt in the remaining tablespoon of butter, and sprinkle parsley over top. Stir once again to incorporate.
Add the pasta the pan and gently toss to coat pasta with the crab sauce. Divide evenly among 4-5 bowls. Or transfer to one large serving bowl and serve!1
