Seafood pasta / Italian first course
A refined Adriatic seafood pasta inspired by Trieste: sweet crab meat, white wine, tomato, garlic, parsley, and lemon folded through farfalle so the sauce catches inside every fold.
Recipe video
Spread the crab meat on a plate and gently check it with your fingers for small shell pieces. Keep it chilled until needed.
Bring a large pot of water to a strong boil. Add the coarse salt only when the water is boiling.
Warm the olive oil in a wide pan over medium-low heat. Add shallot and cook for 3 minutes until soft, not browned. Add garlic and cook for 30 seconds.
Pour in the white wine. Let it bubble for 2 minutes so the alcohol softens and the aroma becomes gentle.
Add crushed tomatoes, cherry tomatoes, fish stock or pasta water, fine salt, pepper, and chili if using. Simmer uncovered for 8–10 minutes.
Lower the heat. Fold in the crab meat gently and warm it for 2 minutes only, so it stays sweet and tender.
Cook the farfalle until al dente, usually 1 minute less than the package time. Reserve 150 ml / 5 fl oz pasta water before draining.
Add the drained farfalle to the crab sauce. Toss for 1–2 minutes, adding a little reserved pasta water until glossy and lightly coated.
Turn off the heat. Add parsley, lemon zest, lemon juice, and butter if using. Toss gently.
Serve immediately in warm bowls with a drizzle of olive oil, extra parsley, and black pepper.
