Ingredients
- 1 pound pappardelle (wide ribbon pasta)
- 2 tablespoon butter
- 2 tablespoon large shallots, chopped
- 1/2 cup dry white wine
- 1 1/2 cup heavy cream
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounce lump crab meat (about 1 1/2 cup), picked over for bits of shell and cartilage
- 1 ounce (6.5) ounce can chopped clams, drained
- 2 ounce large tomatoes, seeded and chopped (about 1 cup)
- 1/4 cup chopped fresh chives (about 1/2 a bunch)
Preparation
Baking Directions:
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain the pasta, reserving 1 cup of the pasta water.
Meanwhile, melt the butter in a large, heavy skillet over medium heat.
Add the shallots and cook until the shallots soften, about 2 minutes.
Add the wine and let cook until it is almost evaporated, about 3 minutes.
Add the cream, red pepper flakes, nutmeg, salt and pepper and continue cooking over medium heat for 5 minutes.
The sauce should begin to thicken.
To finish, add the crab, clams, and tomatoes and stir to combine.
Add the pasta and toss.
If necessary, add 1/2 cup of the reserved pasta water at a time to create a more luscious sauce.
Transfer to a serving platter or individual pasta plates and sprinkle with the chopped chives.
