Trofie Pasta

Recipe courtesy One Eared Stag
Show: Unique Eats Episode: Hotlanta
TOTAL TIME: 1 hr 20 min
Prep: 40 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

GARLIC CREAM SAUCE:
  • 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
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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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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