Green Campanelle, Jumbo Lump Crab, Sauce “Scarpiello”

Green Campanelle, Jumbo Lump Crab, Sauce “Scarpiello”

Equipment Needed

• Pot

• Sautee Pan

INGREDIENTS LIST

• 3 oz Green Campanelle

• 1 cup White WIne

• 1 Tbsn Soffrito

• 1 Tb Olive Oil

• 1 Tb Butter

• 1 cup Jumbo Lump Crab

• 1 Tbsn Pickled Onions

• 1 tsp Lemon Juice

• 1/2 cup Red Veined Arugula

• Salt to taste

METHOD

For The Pasta

Start by cooking the green campanelle noodles in salted boiling water until “Al Dente”. In a sautee pan add in the white wine and cook until the alcohol is removed. Add in the soffrito, olive oil and butter. Once the butter has melted to create the sauce, add in the Jumbo Lump Crab, Pickled Onions, and Red Veined Arugula to cook lightly, making sure not to break the crab and overwilt the Arugula. Season with salt and lemon juice and plate.

For The Plate

Garnish with Red Arugula Leaves.