Crab penne and Champagne

September 27, 2015
Penne with crab sauce and Champagne Veuve Clicquot

It’s really all about finding very good fresh (or frozen) crab.

It can be easy to ruin this delicate meat, so you must be careful when handeling REAL crab meat.

Ingredients for two people:

  • 200 gr of penne
  • 300 gr of crab meat
  • champagne
  • 2 cherry tomatoes “ciliegini”
  • black pepper
  • crushed chili pepper

Clean the crab and extract the meat.

Crab clean with meat and shell

Keep the shell and boil it in a little sauce pan, with about half a litre of water. Boil for 15 minutes,then just lower the heat to keep warm. We call this, fumetto.

If you bought the crab meat only, make the fumetto by boiling a little piece of meat (instead of the shell).

Warm up a wide pan, slowly add a spoon of olive oil, (extra virgin) extravergine, from Florence or Siena.

Smash the crab meat, with a knife, and put it into the pan.

Raise the heat, and deglaze with some Champagne (half of a Champagne’s glass).

As soon as the Champagne has vanished, lower the heat and and slowly add some fumetto to keep moist.

Cut the tomatoes into halves and add into the pan.

Sprinkle in a bit of chili pepper.

In the mean time, add the penne into a pot of boiling, salted water. Also add half of the fumetto into the pot.

Strain the pasta, extremely “al dente”, two or three minutes before it would normally be cooked.

Keep some of the water from the pot, in a glass.

Drop the penne into the pan with the cooked crabmeat and tomatoes and add the rest of the fumetto, then raise the heat.

If nessecary to keep moist, periodically add some hot water saved from the pot. The penne will have to cook at least two or three minutes in the pan. Continuously stir.

Serve with some black pepper.

Penne with crab dish


We recommend with crab

Champagne is a perfect pair with this dish. Its bubbles will match the spicy taste, but still will be delicate enough to pair with this delicious and delicate dish.

Champagne veuve cliquot

Champagne veuve cliquot, next to an amazing Brunello di Montalcino Tenuta Renieri.

We had it with Champagne Veuve Clicquot, which has a sweet honey-like background, it perfectly pairs with the tiny hints of sweetness in the background of the crab meat.

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