Orecchiette with crab Recipe | Food Network UK
This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Saute pan
- Pot
- Colander
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- Salt
- 450g orecchiette
- 3 tbsp extra-virgin olive oil
- 12 crimini mushrooms, thinly sliced
- 2 to 3 ribs celery from the heart with leafy tops, chopped
- 2 shallots, chopped
- 2 to 3 cloves garlic, chopped
- 150g grape tomatoes
- Pepper
- 145g green peas
- 285 340g lump crabmeat, picked through for shell pieces
- A few dashes hot sauce
- 120ml dry white wine
- 240ml seafood stock, clam juice or chicken stock
- 60 80ml double cream, eyeball it
- A handful fresh flat-leaf parsley, finely chopped
- 3 to 4 sprigs fresh tarragon, leaves chopped
- Grated Pecorino Romano, optional
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