King Crab with Heirloom Tomato and Wild Mushroom Spaghetti Rigati
Ingredients
- 2 cups of Orca Bay King Crab Meat
- 1 cup sliced onion
- ½ cup sliced shitake mushrooms
- 2 cups cubed (1 inch) Heirloom tomatoes
- 3 tablespoons extra –virgin olive oil
- ½ cup of chicken broth
- Pinch of sea salt
- Black pepper
- 4-6 sliced basil leaves
- Freshly grated parmesan cheese
- 1 pound spaghetti rigati
30 min / Serves 4 to 6 / Easy / Print Recipe
Instructions
- Boil water in a large stockpot and cook spaghetti with 1 teaspoon sea salt.
- When cooked al dente (cooked through, but not firm) drain the pasta in a colander but do not rinse.
- In a large skillet, over high heat, stir garlic, onion, and mushrooms in with 1 table spoon of olive oil until vegetables are limp. Add pinch of salt.
- Stir in tomato and pinch of salt. Cook for about 2-3 minutes more and add chicken broth.
- When chicken broth starts to boil, add king crab meat and turn off the stove.
- Add spaghetti and mix carefully to keep the shape of the crab meat.
- Add basil leaves and Parmesan cheese.
Recipe Credits
Recipe Submitted by Sarah Lee.
