King Crab Farfalle Puttanesca
- 1 8 oz. container king crab meat, segmented into desired sized pieces
- 2 Tbsp. virgin olive ol
- 2 tsp. minced garlic
- 1 shallot, minced (about 1/4 c.)
- 1 14.5 oz. can "petite" diced tomatoes
- 1 Tbsp. Capers
- 1/4 c. pitted and halved black olives, such as Gaeta or Kalamata
- 1/2 tsp. anchovy paste
- 1/4 tsp. dried basil
- 1/4 tsp crushed red pepper flakes
- Optional: 1-2 tsp. tomato paste, if desired, to thicken sauce
- 1 Tbsp. freshly minced parsley
- 8 oz. dry farfalle (bow tie) pasta, cooked al dente and drained
- Optional: grated Parmesan or Romano cheese
- Heat oil in large saute pan over medium heat. Sauté garlic and shallot until translucent. Do not brown.
- Add all remaining ingredients except pasta, king crab and cheese. Lower heat to low and simmer, covered 20-25 minutes.
- Fold in crab meat and heat through. Toss cooked pasta in sauce and serve topped with grated cheese, if desired.
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