Pasta Gnocchi al Granchio – Pasta with crab M

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Spaghetti aglio et olio
Macaroni and cheese
Pasta Alfredo

INGREDIENTS

400 g short pasta, e.g. gnocchi

340 g canned crab

300 ml tomato sauce all’Arrabbiata

75 g yellow onion, chopped

1 Tbsp. fresh parsley, chopped

2 Tbsp. tomato puree

1 Tbsp. fish stock

200 ml white wine, dry or white cooking wine

300 ml cream

2 Tbsp. butter

DIRECTIONS

1. Cook the pasta according to the instructions on the package. Cook time might vary, but always use a lot of water, a good pinch of salt and cook until al dente. Drain well using a strainer or a colander.


2. In a frying pan, melt the butter. Add the onion and fry until soft and translucent.


3. Add tomato puree, stir. Add tomato sauce and white wine.


4. Add cream, crab meat and fish stock. Bring to a boil, lower the heat to medium and simmer until the sauce is creamy, about 7 minutes. Stir every once in a while, making sure the crab does not get stuck in the bottom.


5. Turn the cooked gnocchi into the sauce and garnish with chopped parsley.

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