Cavatelli with Garlic, Maine Crab, Chilies and Trebbiano
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Ingredients
| 6 cloves | garlic, thinly sliced | | 1 tbsp. | extra-virgin olive oil | | 1 tbsp. | finely sliced serrano chilis | | 2 cups | dry white wine (trebbiano or | | chardonnay) | | 4 tbsp. | unsalted butter | | 1 lb. | Maine crab meat | | 1 lb. | fresh cavatelli | | Salt, to taste | | Freshly ground black pepper, to taste |
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Instructions
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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