Conchiglie With Crab And Peas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 tablespoons extra-virgin olive oil, divided
• 2/3 cup defrosted frozen peas, preferably organic
• 2/3 cup pasteurized lump crabmeat
• 1/2 cup dry italian wine
• salt
• fresh ground pepper
• 1 tablespoon salt
• 1 lb dry conchiglie (small shell pasta)

Recipe

• 1 in a covered pasta pot over high heat, bring water to a rapid boil.
• 2 meanwhile, in a large saute pan, heat 3 tablespoons oil over medium heat.
• 3 add peas, crabmeat, and wine; season to taste with salt and pepper.
• 4 cook, stirring 2 minutes.
• 5 cover pan, remove from heat and set aside.
• 6 add salt and conchiglie to the boiling water and cook, uncovered, over high heat until the pasta is al dente.
• 7 scoop out about 1 cup of the pasta water and set aside; drain pasta.
• 8 add 1/4 cup reserve pasta water to crab mixture, return the pan to high heat and bring to a simmer.
• 9 add conchiglie.
• 10 using a wooden spoon, gently toss pasta with the sauce to coat evenly; add more pasta water if needed.
• 11 simmer until liquid is reduced by half.
• 12 drizzle with remaining olive oil and toss again.
• 13 taste and adjust for seasoning.
• 14 transfer to a large serving bowl and serve.