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Crab and White Wine Pasta

I made this from a food member who’s recipe I tagged to make and review and it was very good indeed. I was catching lots of crabs at the time from the end of my jetty and was looking for ways to use the crab meat. ¬†She had stated in her notes about the recipe that it was taken from Australian Good Food. If you want to view the original recipe from this person please click here.

Ingredients

400g trofie pasta 1 tablespoon olive oil
20g butter
500g cherry tomatoes or grape or tear drop tomatoes
3 garlic cloves, finely chopped
1 cup dry white wine (250ml)
300 ml light cream
140 g crabmeat
1 bunch basil leaves, finely sliced
2 tablespoons parmesan cheese, grated. I used a lot more than this, I put some in the sauce and then more on top, as we love parmesan cheese.

Method

1. Cook pasta in a large saucepan of salted boiling water according to packet direction and then drain BUT reserving 1/4 cup of cooking water and then return pasta to pan.

2. Meanwhile heat oil and butter in a large frying pan on medium, until butter is foaming and add tomatoes and garlic and cook for 3 to 4 minutes, until tomatoes begin to soften.

3. Using back of a spoon, lightly crush tomatoes to release juices and add wine and simmer, stirring occasionalyy, for 15 minutes, until sauce thickens slightly and season with salt and pepper to taste. * I added the extra Parmesan cheese here and stirred until it had melted.

4. Add cream, crabmeat and reserved cooking water and simmer, stirring gently, for 1 to 2 minutes until heated through and then stir through basil.

5. Add sauce to pasta and gently toss to combine and divide pasta between serving bowls, scatter over parmesan and serve.

Serves 4
Prep Time: 15 Min’s
Total Time: 35 Min’s

All photos taken by me unless otherwise stated.

Peppery Steaks With Wine Sauce
This is the second recipe I had tagged for a game I play on Zaar. It was a very good recipe that was easy to prepare and the end result was delicious. I did use a 500g piece of beef fillet instead of the rib eye or sirloin suggested, as I loved this tender cut of meat and it was on special at the store so I could not resist. Both this and the cat fish recipe were by the same chef and both were truly wonderful recipes so I would recommend you trying them both. I am going to get round to posting some more of my own recipes over the next few days as I have few in back log now. To read more reviews on this recipe or to view more photos please click here. This chef has some really great recipes posted so be sure to check out more whilst you are there.

Ingredients

2 Boneless rib-eye steaks, 1/2 inch thick, can substitute serlion
2 Tablespoons stone ground dijon mustard
2 Teaspoons cracked black pepper
1 Tablespoon oil
2 Minced shallots (can substitute 1 green onion and 1 minced garlic clove)
1/2 Cup dry red wine
1/2 Cup beef broth
1/2 Teaspoon dried thyme

Method

1. Spread steaks with mustard; press in cracked pepper.

2. Cook steaks on high in skillet.

3. Remove to platter; cover to keep warm.

4. Discard fat from skillet; reduce heat to medium-high.

5. Add shallots and thyme; cook 30 seconds, stirring constantly.

6. Add wine; cook 1 minute.

7. Add broth; bring to boil and loosen brown bits.

8. Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.

To Serve: Spoon sauce over steaks. I served mine with a baked potato for a very yummy meal.

All photos taken by me unless otherwise stated.