Although crab and fennel are perhaps not ingredients you use on an every day basis, this is one of those pasta dishes that can be prepared in half an hour and is thus perfectly suited for a weekday meal. That is, if you use crab meat that has already been picked out of the claws (as I did in this case). The crab and fennel are paired with onion, celery, garlic and a pink sauce of white wine, sieved tomatoes, cream, and cayenne pepper. This gives the dish great depth of flavor and makes it taste very special for a weekday dish that can be prepared in half an hour. The fennel and fusilli pasta provide a nice texture. Here’s what I did…
225 grams (.5 lb) crab meat
150 grams (.33 lb) fusilli pasta
1 fennel bulb
1 small onion (I used half of the one pictured above)
1 celery stalk
1 clove garlic
40 grams (3 Tbsp) butter
1/4 tsp cayenne pepper (or to taste)
1 Tbsp minced fresh flat leaf parsley
80 ml (1/3 cup) sieved tomatoes (passata di pomodoro, tomato puree)
60 ml (1/4 cup) heavy cream
This is great with an oaked buttery Chardonnay, or another oaked buttery white such as a Verdicchio Riserva or Planeta Cometa (an oaked Fiano from Sicily).
A bit over two years ago I also posted a seafood pasta dish with a pink sauce, but this one more elaborate: ravioli with smoked salmon.