Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Orecchiette
Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Prepare the Sugo
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped shallots, sautéing until translucent.
- 3
Add Tomatoes and Crab
Stir in the cherry tomatoes and cook until they start to soften. Add the fresh crab meat and sauté for an additional 2-3 minutes.
- 4
Incorporate Saffron and Stock
Dissolve the saffron in a small amount of warm fish stock, then add it to the skillet along with the remaining fish stock. Simmer for about 5 minutes to combine flavors.
- 5
Combine Pasta and Sauce
Add the drained orecchiette to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6
Finish and Serve
Season with salt and black pepper to taste. Stir in fresh parsley before serving. Enjoy your Crab Orecchiette!
