Recipe Provided by Chef Angelo Duva Jr.: Marco Polo Ristorante
Ingredients:
1/4 pound uncooked capellini pasta
1/2 cup fresh arugula
1 each cleaned whale soft shell crab
7 each heirloom cherry tomatoes halved lengthwise
2 cloves peeled and sliced garlic
5 tablespoons extra virgin olive oil
1/4 cup dry white wine
1/3 cup pasta water
1 tablespoon unsalted butter
1/2 cup flour seasoned with salt
1/2 teaspoon fresh lemon juice
Directions:
To Prepare Arugula Salad
toss arugula with 1 tablespoon extra virgin olive oil and lemon juice, add salt to taste
To Prepare Dish
(entire dish should be prepared over medium heat)
- Add 2 tablespoons of oil to hot sautee pan
- Dredge soft shell crab in seasoned flour
- Sautee crab in hot oil for 30 seconds on each side
- Promptly remove crab from pan and set aside
- Add remaining olive oil to pan
- Add garlic and sautee until golden
- Add remainder of ingredients and crab to pan
- Season with salt to taste
- Allow to cook for 2 min
- Add cooked capellini (cooked in salted boiling water for 1 to 2 minutes depending on preference)
- Plate pasta and top with tomatoes, crab and arugula salad
- Serve!
(time: 5 minutes preparation; 5 minutes cooking)
