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Farfalle with Crabmeat and Oregano Butter

For a more intense tomato flavor, reconstitute the sun-dried tomatoes in the white wine called for in the recipe. Just bring the tomatoes and wine to a simmer in a small nonreactive saucepan, then remove from the heat to steep until the tomatoes are plumped. Chop the tomatoes and add them with the wine to the saucepan in Step 2.

  • Total Time:
  • Servings: 6

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  • 8 sun-dried tomato halves
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/4 cup chicken stock or canned low-sodium broth
  • 1/2 pound fresh Dungeness or lump crabmeat, carefully picked over
  • 2 teaspoons chopped fresh oregano or marjoram
  • 1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons
  • Kosher salt
  • Freshly ground pepper
  • 1 pound farfalle
  • 1 tablespoon coarsely chopped flat-leaf parsley


How to make this recipe

  1. In a small nonreactive heat-proof bowl, cover the sun-dried tomato halves with the boiling water and set aside until softened, about 20 minutes. Drain the tomatoes and chop them coarsely.
  2. Fill a large pot with water, cover and bring to a boil. Meanwhile, in a large nonreactive saucepan, heat the olive oil. Add the shallot and garlic and cook over moderate heat until softened but not browned, about 5 minutes. Add the sun-dried tomatoes and cook for 1 minute. Add the wine and boil over high heat until almost evaporated, 2 to 3 minutes. Add the chicken stock and bring to a boil. Gently stir in the crabmeat and oregano and cook until heated though, about 2 minutes. Remove from the pan from the heat and add the butter; stir until smooth. Season with salt and pepper.
  3. Add salt and the farfalle to the boiling water. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
  4. Drain the pasta and transfer it to a large warmed serving bowl. Pour the crab sauce over the farfalle, add the chopped parsley and toss well. Serve at once.

Serve With

A tossed green salad.

Suggested Pairing

The crisp and flowery flavors of the Ronco del Gnemiz Tocai Friulano highlight the delicate sweetness of the crab.

Contributed By Photo © Todd Porter & Diane Cu www.whiteonricecouple.com Published July 1997

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497557 2013-12-06 Michael Romano summer|pasta-and-noodles|6|fast|weeknight-dinner july-1997, recipes,farfalle-with-crabmeat-and-oregano-butter 497557