Preparation : 10 min
Cooking : 10 min
460 calories/serving
Ingredients
160 g spaghetti
1 tbsp canola oil 15 mL
1/2 shallots, finely chopped 20 g
1 tbsp Parsley and Garlic Base https://www.soscuisine.com/recipe/parsley-garlic-base
15 mL
2/3 cup canned tomatoes (diced) 170 g
2 snow crab legs, cooked 260 g
1/4 cup cream 15% 65 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Method
To save time, the sauce preparation and the pasta cooking can be done at the same time. Start by cooking the pasta.
Meanwhile, heat the canola oil in a skillet over medium heat. Sweat the finely chopped shallot, 2-3 min taking care not to let it burn. Add the parsley and garlic base, then add the diced tomatoes and cook uncovered, with occasional stirring. Add salt and pepper to taste.
While the sauce and pasta are cooking, shell the cooked crab meat, using a nutcracker. Add it to the pan at the very last minute, just to warm it up. Add the cream.
Pour the drained spaghetti over the sauce and toss gently. Serve in the warmed dishes.
460 calories/serving
Ingredients
160 g spaghetti
1 tbsp canola oil 15 mL
1/2 shallots, finely chopped 20 g
1 tbsp Parsley and Garlic Base https://www.soscuisine.com/recipe/parsley-garlic-base
15 mL
2/3 cup canned tomatoes (diced) 170 g
2 snow crab legs, cooked 260 g
1/4 cup cream 15% 65 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Method
To save time, the sauce preparation and the pasta cooking can be done at the same time. Start by cooking the pasta.
Meanwhile, heat the canola oil in a skillet over medium heat. Sweat the finely chopped shallot, 2-3 min taking care not to let it burn. Add the parsley and garlic base, then add the diced tomatoes and cook uncovered, with occasional stirring. Add salt and pepper to taste.
While the sauce and pasta are cooking, shell the cooked crab meat, using a nutcracker. Add it to the pan at the very last minute, just to warm it up. Add the cream.
Pour the drained spaghetti over the sauce and toss gently. Serve in the warmed dishes.
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