Spicy Thai Crab and Tomato Bucatini
cup/2 oz. thinly sliced shallots
Tbsp./½ oz. grated garlic
Tbsp./½ oz. grated ginger
Thai red curry paste
Tbsp./1 ½ oz. finely chopped cilantro
Tbsp./½ oz. lime juice
Thai fish sauce
cup/8 oz. canned tomatoes
cup/3 ½ oz. crab meat
picked over to remove shells
cup/1 oz. thinly sliced scallions
Bring a large pot of salted water to a boil. Cook the bucatini according to package directions. Drain and reserve.
To make the sauce, heat a saucepan over medium high heat. Add the oil and sauté the shallots until nicely browned (about 5 minutes).
Add the garlic, ginger, curry paste, and cilantro. Continue to cook until caramelized (about 30 seconds).
Add the sugar, lime juice, fish sauce, and canned tomatoes. Bring to a simmer and cook for 5 minutes.
Stir in the crab just to combine. Heat through.
Divide the bucatini between 4 bowls. Top with the sauce (approximately ½ cup per bowl).
An exclusive PastaFits.org recipe.
National Pasta Association Recipe