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Pasta alla Chitara
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Pasta alla Chitara
Category
Seafood
![Image of Pasta alla Chitara](https://images.getrecipekit.com/20240326193956-seafood.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 1/4 cup Fustini's Delicate SELECT olive oil
- 2 - 3 King Crab shells, roughly chopped
- 1 tablespoon brandy
- 1 cup white wine
- 1 onion, small dice
- 2 garlic cloves, minced
- 1 carrot, peeled and small dice
- 2 celery stalks, small dice
- 1 tablespoon salt pork, small dice
- 2 cups water
- 1 cup cherry tomatoes, quartered
- 1 tablespoon canned crushed tomatoes
- few Saffron threads
- 1 teaspoon fennel seeds
- 1 teaspoon tarragon
- black pepper
- fresh parsley
- 1 pound pasta
- 2 tablespoons butter
- 2 tablespoons Fustini's Delicate SELECT olive oil
- King Crab Meat, cut into bite-size pieces
- parmesan cheese
- chopped parsley
Ingredients
Pasta
Directions
- Heat oil in a pot over medium heat and add crab shells. Brown shells, stirring frequently. Add brandy and flame. When flames are out, add the wine and bring to a simmer. Simmer five minutes. In a separate skillet, saute vegetables and salt pork in a little olive oil until soft and add to shells. Add water, tomatoes, saffron, fennel, tarragon, black pepper and parsley and simmer for 30 minutes. Strain through fine mesh and reserve.
- Cook pasta in salted boiling water. Heat butter and oil in a large skillet and add crab meat. Cook until hot and add the sauce. Once pasta is cooked, toss with crab and sauce and divide between serving plates. Garnish with Parmesan cheese and chopped parsley.