Conchiglie With Crab and Peas

"In '250 True Italian Pasta Dishes'"
 
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Ready In:
30mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • In a covered pasta pot over high heat, bring water to a rapid boil.
  • Meanwhile, in a large saute pan, heat 3 tablespoons oil over medium heat.
  • Add peas, crabmeat, and wine; season to taste with salt and pepper.
  • Cook, stirring 2 minutes.
  • Cover pan, remove from heat and set aside.
  • Add salt and conchiglie to the boiling water and cook, uncovered, over high heat until the pasta is al dente.
  • Scoop out about 1 cup of the pasta water and set aside; drain pasta.
  • Add 1/4 cup reserve pasta water to crab mixture, return the pan to high heat and bring to a simmer.
  • Add conchiglie.
  • Using a wooden spoon, gently toss pasta with the sauce to coat evenly; add more pasta water if needed.
  • Simmer until liquid is reduced by half.
  • Drizzle with remaining olive oil and toss again.
  • Taste and adjust for seasoning.
  • Transfer to a large serving bowl and serve.

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