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Restaurant-style Crab Cream Pasta With Canned Crabmeat Recipe

Restaurant-style Crab Cream Pasta with Canned Crabmeat Recipe
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Prepare the ingredients before making Restaurant-style Crab Cream Pasta with Canned Crabmeat in your home. Then, follow these steps below to serve Restaurant-style Crab Cream Pasta with Canned Crabmeat for your family or friends.

Ingredients: Restaurant-style Crab Cream Pasta with Canned Crabmeat

  • 90 to 100 grams Pasta (short or long, either one is fine)
  • 50 grams B. Canned crabmeat
  • 30 ml A. Extra virgin olive oil
  • 1 small clove A. Garlic (very finely chopped)
  • 1/4 Onion (roughly chopped)
  • 30 ml B. Milk
  • 70 ml B. Heavy cream
  • 2 tbsp B. White wine (or sake)
  • 1 tsp B. Butter (optional)
  • 50 grams B. Canned crabmeat
  • 1 C. Parsley, green onion, any green garnish
  • 1 C. Black pepper (whole freshly ground or coarsely ground)
  • 1 Salt and pepper

How to Make Restaurant-style Crab Cream Pasta with Canned Crabmeat

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Restaurant-style Crab Cream Pasta with Canned Crabmeat in your home by yourself.

    Step 1
  • Put 3 liters of water in a large point and bring to a boil (this is the pasta water). When it's just about to boil, ad 2 tablespoons of salt (1% salt water).
  • Step 2
  • The amount of salt in the boiling water will affect the taste of the pasta, so measure it out properly. When the pasta water comes to a boil, turn the heat down very low.
  • Step 3
  • Put the A. ingredients in a cold frying pan, and cook the garlic over very low heat to transfer the flavor and fragrance to the oil.
  • Step 4
  • When the garlic in Step 3 is lightly colored, add the onion and salt and pepper. Set the heat to low-medium.
  • Step 5
  • At the same time, put the pasta in the pasta water you brought to a boil in Step 2. Cook it for 30 seconds to a minute less than the time on the package. The heat should remain set to low.
  • Step 6
  • When the onion in Step 4 is translucent, turn the heat down to low and add the B. ingredients. Heat slowly.
  • Step 7
  • When the sauce starts to bubble around the edges, turn off the heat.
  • Step 8
  • Strain the al dente pasta into a colander, without totally draining off the pasta water. Transfer the pasta (no need to drain) to the Step 7 sauce.
  • Step 9
  • Mix the sauce and the pasta well over low-medium heat. When the sauce is bubbling and slightly thickened, turn off the heat.
  • Step 10
  • Make sure not to overcook the sauce, or it will turn grainy. Transfer to a serving plate, sprinkle with the C. ingredients, and serve.
  • Step 11
  • The only salt in the dish comes from the pasta water and the canned crabmeat, but I think it's just right.
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