Recipe courtesy of One Eared Stag
Show: Unique Eats
Episode: Hotlanta
Trofie Pasta
Total:
1 hr
Active:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Garlic Cream Sauce:
  • 2 cups heavy cream
  • 1 cup peeled whole garlic cloves
  • 1/2 cup Parmesan rinds (found in most cheese sections at stores) 
  • 2 bay leaves 
  • 1 bunch fresh thyme 
  • Pinch salt 
  • 5 to 6 grinds black pepper 
Pasta:
  • Salt
  • One 500-gram bag trofie pasta or other short, twisted pasta
  • 8 ounces prosciutto, sliced into strips 
  • 2 teaspoons extra-virgin olive oil 
  • 1/2 cup sliced garlic
  • 2 tablespoons minced shallots
  • 1 tablespoon butter 
  • 1 pound lump crabmeat 
  • 1/4 cup white wine 
  • 1 lemon, zested
  • Freshly ground black pepper
  • Italian breadcrumbs, for garnish 
  • Parmesan, for garnish 
  • Chopped chives, for garnish

Directions

For the garlic cream sauce: Put the cream, garlic, Parmesan rinds, bay leaves, thyme, salt and pepper into a pot over medium heat. Bring to a simmer and cook until thick and reduced by one-half. Strain and keep warm until needed.

For the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, 8 to 10 minutes. Drain in a colander and reserve.

In a large saute pan over medium heat, add the prosciutto strips and olive oil and cook until the prosciutto is crispy. Add the garlic, shallots and butter and cook until the vegetables are soft and fragrant. Add the lump crabmeat and toss well to combine. Deglaze the pan with the white wine, add the lemon zest and reduce until the wine is almost gone. Add the warm garlic cream sauce to the pan, bring to a simmer and cook until slightly thickened. Toss the pasta into the pan and stir well to combine but not to break up the chunks of crabmeat. Season with salt and pepper.

Distribute the pasta between four bowls or plates. Sprinkle a little of the breadcrumbs over the pasta and grate some Parmesan over the breadcrumbs. Garnish each bowl with a little of the chopped chives to finish.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Trofie with Basil Cream Sauce

Recipe courtesy of Brian Boitano

Pasta

Recipe courtesy of Alton Brown

Pasta

Pasta

Recipe courtesy of Alton Brown

Pasta Primavera

Recipe courtesy of Cooking Channel

Black Pasta

Recipe courtesy of Mario Batali

Pasta Primavera

Recipe courtesy of Emeril Lagasse

Pasta Puttanesca

Recipe courtesy of Michael Chiarello

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here