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Crabbing
Quidley, Peter
Buy this Art Print at AllPosters.com
Cavatelli with
Garlic, Crab, Chile,
and Trebbiano
 
Mario Batali: Simple Italian Food
by Mario Batali, 1998, Clarkson N. Potter, Inc.
Serves 4
“Chiles
combine well with the austere richness of crab to bring out the
clean
sea
flavor
to its maximum. When buying crab meat at your fish-
monger, avoid
any that has been pasteurized, as it will have lost most
of the great brininess
so essential to the success
of this dish.”
1/4
cup extra-virgin olive oil
6
garlic cloves, thinly sliced
1
tablespoon finely sliced serrano chile
2
cups Trebbiano or other dry white wine
4
tablespoons (1/2 stick) butter
1
pound fresh lump crab meat, picked over
1
pound fresh or dried cavatelli
Salt
and pepper
Bring
6 quarts of water to a boil and add about 2 teaspoons salt.
In
a 12- to 14-inch sauté pan, heat the olive oil. Add the garlic and sauté
over medium heat until lightly browned, 2 to 3 minutes. Add the chile,
wine, and butter and bring to a boil. Stir in the crab meat and
immediately remove from the heat.
Cook
the pasta until tender yet al dente, about 6 to 8 minutes. Drain well
and
add to the crab mixture. Return to the heat and cook briefly until most
of
the liquid is absorbed. Pour into a warm serving bowl and serve.
Note:
When making hot dishes, do not add the crab until the last
minute,
as it quickly becomes stringy and tough if overcooked.
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