Pasta al Granchio
Nick Favaro
Having grown up at Adelaide institution Chianti, you could say hospitality is in Nick Favaroโs blood, and it is no surprise that Nick, along with his sister Jess has followed the familyโs footsteps into the industry.
After years of planning, the brother and sister duo opened Hutt streets Bar Torino in 2015, inspired by the small bars of Europe and Nickโs time working in Barcelona.
For this recipe card installment, Nick has continued the tradition of family hospitality and has kindly given us a look into classic Italian cooking with a rich, decadent pasta featuring intense crab, fresh herbs and all that good stuff!
Give it a go tonight!
PASTA AL GRANCHIO
Serves 4
INGREDIENTS
4 Blue Swimmer Crabs
300g Passata
400g Dry Pasta
1Tbs Minced Garlic
1Tbs Minced Chili
1 Bunch Fresh Basil
INGREDIENTS - CRAB STOCK
4 Crab Shells
2 Carrots
2 Brown Onions
2 Sticks of Celery
3Tbs Tomato Paste
4 Thyme Sprigs
1 Bay Leaf
3L Water
INGREDIENTS - SUGO
3 Brown Onions
50g Butter
2L of Crab Stock
250g Heavy Cream
100ml Dry White Wine
METHOD
For crab stock: Remove crab meat from shells, set aside. Roast shells on 180ยฐC for 15-20 mins until golden. In a medium pot, fry off the chopped carrot, onion & celery. Add tomato paste & cook for 5 mins. To the water, add roasted crab shells, thyme & bay leaf. Bring to a boil, simmer for 5 mins, then strain & reserve stock.
For sugo: Cook onion until tender. Add butter, then white wine, reduce by 3/4. Add crab stock, bring to a simmer & reduce by half. Add cream, then cook for 15-20 mins, and blend until smooth.
For pasta: Bring pot of salted water to a boil, add dry pasta & cook al dente. In a hot pan, fry off chilli & garlic. Add sugo & passata & combine, bring to a simmer. Add the reserved crab meat, cook for 3-4 mins, finish with basil & season to taste.
Serve & enjoy!