Saturday Beefcake: Maccheroni with Crab

Pasta ai Granchi

Extra Virgin Olive Oil
Garlic Clove, minced
Italian Parsley, minced
Peperoncino, crushed
Crab Meat, 500 grams
White wine, Verdicchio will do
Plum Tomatoes, chopped, half cup
Fresh Heavy Cream
Fresh Egg Pasta, 500 grams





1. Get a large skillet large enough to hold the pasta later. The pasta should be of a ribbon type – taglierini, tagliatelle, fettuccine or even pappardelle.
2. Heat olive oil in the very same skillet, about a half cup, add the garlic, crushed red pepper and the parsley, for about one minute
3. Add the crab meat, stir while cooking for another five minutes – add some sea salt to taste and pour in the wine and cook until it evaporates.
4. Add the tomatoes and cook for another ten minutes.
5. Add the cream and cook until thick
6. Toss the cooked al dente pasta into the skillet and cook for a minute more. If needing dilution use some of the water that cooked the pasta.




From RecipeTips.com:

Verdicchio

Pronounced vehr-deek-yo. A grape varietal, used in the production white wine, originating in the Marches region of Italy. The best known wines made from the Verdicchio varietal come from the D.O.C. of Verdicchio dei Castelli di Jesi. The Trebbiano, the Malvasia, and the Verdicchio are the main white varietals approved in the D.O.C. regulated areas of central Italy. Since the Verdicchio varietal is high in acid it is also used in the production of sparkling and spumanté wine.



Also known as: Marchigiano and Verdone.

Characteristics: A delicate bouquet, high in acidity, medium in body, with a slightly bitter finish. Exhibits crisp, dry, almond, and fruit characteristics. Known for its straw yellow and subtle greenish hue.



Ageing: within two to three years after the vintage, if properly preserved. Wines from the Verdicchio di Matelica are thought to have good ageing potential.

Serving temperature: Serve at a temperature of 46º-54º F.