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Crabmeat goes well with a lemon cream sauce, and the nuttiness of Kamut Pasta is the perfect foil. Serves 4.
Ingredients
- 3/4 pound Monograno di Felicetti Kamut Fusilli, [2] Linguini [3], or Martelli Spaghettini
- 2 tablespoons Delitia Butter of Parma [4]
- 3 tablespoon Alce Nero Frantia Extra Virgin Olive Oil [5]
- Grated rind of 1 large lemon
- 1 cup white wine
- Juice of 1 large lemon
- 3/4 cup heavy cream
- 6 ounces crabmeat
- 4-5 leaves fresh sage, slivered
- 2 tablespoons Italian flat parsley, chopped
Melt butter and 1 tablespoon olive oil in a heavy saute pan. Sprinkle lemon zest over oil and cook for a minute. Add wine, lemon juice, and sage, and bring to boil. Reduce to simmer, cover, and allow to cook for 2-3 minutes. Lower heat, and slowly pour in cream, whisking it into the wine and lemon juice. Do not allow to boil. Add crabmeat and parsley, and stir to coat. Keep heat at a bare simmer or turn off heat for a few minutes.
Bring large pot of well-salted water to boil, and add pasta, cooking until just al dente according to package directions. Drain, and toss with 1 tablespoon of oil. Turn heat under crabmeat and cream sauce to a low simmer, and add pasta. Toss to combine, and cook over low heat until warmed, about 3-4 minutes.
This seafood recipe does not require cheese, but if desired serve 1/2-1 cup of Aged Parmigiano-Reggiano DOP [6] at the table.
Sauce adapted from Lidia Bastianich's "Lidia Cooks from The Heart of Italy"