A few weeks back Carl and I started watching Take Home Chef with Curtis Stone. It was episode 19 where Curtis Stone made a Crab Spaghetti and I was drooling the whole time as I was watching and knew I had to make this crab pasta. I could not find the recipe on the TLC website and I had to re-watch the episode a few times to get the ingredients. So I had to do some googling and find the recipe and better yet, I found a video of making it on the Today Show.
Click for the Today Show video.
I could not find fresh crab anywhere. I went to the local Co-op, they were all out and then went to Byerly’s to find fresh crab. I CAN NOT and DO NOT want to use imitation crab, it contains gluten and isn’t as good as the real stuff. So at Byerly’s I had to resort to CANNED crab, I know ick, right?! I ended up spending almost $28.00 dollars on canned crab and I didn’t think it was worth it but I was determined to make this pasta.
Then on Monday evening, I got an email from Fabian Seafood saying they were in the area on Saturday morning at 10:00am. I told Carl immediately that we need to go take the canned junk back and go to Fabian on Saturday morning because they are not going to be back for 7 weeks. I got 1 pound of fresh blue crab lump meat and 3 pounds of fresh crab for about $60.00. What a deal!
Anyway, I was so happy and tonight I made my Crab Spaghetti and what a hit. Carl is not a seafood/fish fan and I have been finding great recipes and tweaking them to his liking. Carl rated my pasta a 9 out of 10! That’s right, I did something amazing for him to eat the seafood! 🙂
Here is the Recipe along with my additions. My changes or additions are in Bold.
Tagliatelle of crab and chili by Curtis Stone
- 1 1/4 pounds / 20 ounces tagliatelle (I used Gluten Free Spaghetti-Target Archer Farms Brand)
- 2 shallots, finely diced
- 3 cloves of garlic, crushed
- 1 fresh chili, chopped finely (I used crushed red pepper flakes)
- 1/3 cup extra-virgin olive oil
- 1/2 pound / 8 ounces picked crab meat
- 1 cup white wine (I used a Riesling wine)
- 5 plum tomatoes, skinned and diced (I used one big steak tomato)
- 1/4 cup flat-leaf parsley, chopped
- 1 1/2 tablespoons lemon juice (juice from 2 lemons)
- 2 tablespoons butter
Cook pasta in salted boiling water for approximately 1-2 minutes.
In large sauté pan, place 1 tablespoon oil over medium-high heat. Add shallots, chili and garlic and cook until soft.
Add crab for 30 seconds and then deglaze with white wine. (I added salt and pepper for a little taste)
Strain pasta and place in another pan with 2 tablespoons butter emulsified with 1/4 cup water. (I added a little lemon juice in the mixture)
Add half chopped parsley to pasta and half to sauce.
Add diced tomato to crab sauce and add a dash of extra-virgin olive oil.
Take pasta and twist around roasting fork.
Place in bowl in an upright position, leaving a spiral.
Spoon sauce around outside of pasta and serve.
I did not do the fancy spiral on the plate but it was amazing regardless, I also had fresh grated parmesan on top as well.
Carl said that he liked it enough that I should make it again! I am very pleased with this recipe! I wish I could find a gluten free french bread, that would have been the cherry on top. Along with my pasta I had a glass of Chateau Ste. Michelle Riesling– one of my favorite rieslings. OH P.S. It is gluten free, even better! 🙂