Trofie Pasta
- 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.
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