Serpentini

Serpentini au crabe sauce crème et vin blanc

Ingredients

4
35min
  • 400g of Panzani Serpentini
  • 2 shallots
  • 2 tbsp of oil
  • 2 dl white wine
  • 4 dl cream
  • 2 boxes of crab meat
pasta

Preparations steps

  • 1. Peel and chop the shallots.
  • 2. Sauté in the oil and then wet with the wine.
  • 3. Reduce by ½.
  • 4. Pour the cream in and allow it to thicken over low heat.
  • 5. Season with pepper and Cayenne Pepper.
  • 6. Meanwhile, cook the pasta in boiling water until 'al dente'.
  • 7. Drain the crab meat and stir it into the sauce without cooking it. The crab should merely be warmed up.
  • 8. Set pasta on plates and top with sauce.

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