Homemade Spaghetti with Crab Sauce
August 09, 2016
By Harold Dieterle
Print Recipe
Yield: 4 servings Prep Time: 30 minutes Cook Time: 30 minutes
Ingredients:
Pasta Dough
2 cups all-purpose flour 2 egg yolks 1 tablespoon salt Crab Sauce
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1 quart canned plum tomato 2 cups shellfish stock 2 tablespoons garlic; sliced ½ cup onion; minced 1 tablespoon crushed red pepper 2 teaspoons fennel seed Salt; to taste White pepper-ground; to taste 6 basil leaves; torn 2 tablespoons extra virgin olive oil 8 ounces peekytoe or jump lump crab Directions:
In an electric mixer mix the flour and salt. Slowly add the yolks. Mix until blended. Cover dough with plastic wrap and rest 20 minutes. Using a pasta extruder, follow the machine’s directions to form spaghetti. Dry spaghetti is a fine substitution.
In a sauce pot, heat the extra virgin olive oil; add the garlic, onion, crushed red pepper, fennel seed. Cook until soft. Add the plum tomato and the shellfish stock. Season with salt and pepper. Remove the sauce from the heat, puree using a stick blender or food mill. Check seasoning and add the crab meat and torn basil.
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