Penne alla Polpa di Granchio (Penne with Crabmeat)
Penne alla Polpa di Granchio (Penne with Crabmeat): an authentic Italian recipe from Edwin Garrubbo’s Sunday Pasta, with an expert wine pairing by Master of Wine Christy Canterbury.
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Cooking tools:
- Stockpot
- Colander
- Saute pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
Ingredients
- 1 pound penne (or spaghetti)
- 8 ounces crabmeat (from fresh crab or packaged)
- ¼ cup olive oil
- 1 red pepper, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- ½ cup dry white wine
- 3/4 cup fresh cream (Optional)
- Salt, to taste
- Ground white pepper, to taste
- 2 tablespoons flat leaf parsley, finely chopped
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