Cavatelli with Garlic, Maine Crab, Chilies and Trebbiano



4 servings



6 cloves garlic, thinly sliced
1 tbsp. extra-virgin olive oil
1 tbsp. finely sliced serrano chilis
2 cups dry white wine (trebbiano or
4 tbsp. unsalted butter
1 lb. Maine crab meat
1 lb. fresh cavatelli
Salt, to taste
Freshly ground black pepper, to taste


Bring 6 quarts water to a boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, sauté garlic in olive oil until lightly browned (2 to 3 minutes). Add chilies, wine and butter and bring to boil. Add crab meat, remove from heat and set aside.

Boil fresh cavatelli according to package instructions and drain in colander over sink. Add pasta to crab mixture and return to heat. Cook until most of liquid is absorbed. Pour into warm serving bowl and serve.

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