Ingredients
1 Pack
Carando Abruzzese Meatballs
1 Pack
1 Pound
Squid Ink Linguini
1 Pound
2 Tbsps.
Olive Oil
2 Tbsps.
4 Cloves
Fresh Garlic
4 Cloves
1 Tsp.
Crushed Red Pepper
1 Tsp.
1/2 Cup
White Wine
1/2 Cup
1 Cup
Fresh Tomatoes, Diced
1 Cup
1
Large Shallot, Minced
1
2 Tbsps.
Fresh Basil, Chopped
2 Tbsps.
1/2 Pound
Lump Crabmeat, Picked Of Shells
1/2 Pound
4 Tbsps.
Unsalted Butter
4 Tbsps.
1/4 Cup
Parmesan Cheese, Grated
1/4 Cup
Directions
Cook meatballs according to package instructions, reserve.
Bring a large pot of water to a rolling boil.
While the meatballs are cooking, heat a large skillet over medium-high heat, add the olive oil, garlic, shallot, and crushed red pepper, cooking until the garlic just starts to turn golden.
Deglaze the pan with the white wine, add the tomatoes, and reduce the liquid by half.
Boil the pasta until al dente.
Drain the pasta, reserving about 2 cups of the pasta water.
Return the pasta to the pot, add the tomato mixture, bring to a boil, then add butter and enough pasta water to make it a little saucy.
Add the crab, meatballs, and basil and toss to coat,
Transfer to a platter, garnish with the cheese, and serve immediately.
Life is Delicious. Savor It.
