Pasta with Crab Sauce

Sweet crab meat deserves a light hand, and this quick pasta sauce gives it exactly that. A delicate tomato-and-white-wine sauce lets the crab stay the star instead of burying it, and the whole thing comes together in about half an hour, fancy enough for company but easy enough for a weeknight.

It starts with a classic aromatic base: shallot and celery softened gently in butter and oil until translucent and sweet. Tomato paste and a little tomato sauce go in for color and depth, brightened with a generous splash of white wine and a savory bouillon cube.

The key is the timing of the crab. Since it’s already cooked and prized for its sweetness, you fold it in only at the very end and warm it through for a few minutes. Cook it any longer and the delicate meat turns rubbery and loses its flavor.

Toss it all over hot pasta and serve right away.

Chef Tips

• Add the crab last and just heat it through. Overcooking makes the sweet, delicate meat tough and stringy.
• Soften the shallot and celery slowly without browning, for a sweet, mellow base rather than a sharp one.
• Let the sauce simmer with the wine a few minutes to cook off its raw edge before the crab goes in.

Variations

• Use lump crab for luxury, or a good canned crab for everyday.
• Add a pinch of red pepper flakes or a squeeze of lemon to brighten the sauce.
• Stir in fresh parsley or basil at the end, and loosen with a little pasta water if needed.