The 4-day Chinese New Year weekend is the only time when shops close in this otherwise consumer-friendly paradise. Our neighborhood grocer calls and reminds us to send him our list for the long weekend, just to make sure we don't panic when food runs out. I feel like a hoarder! I make a last minute dash to our fishmonger, and grab a can of crabmeat, which I use for one of our favorite pasta dishes, based on one of the many wonderful recipes I learned at an Italian cooking class many, many years ago. There were no hand-outs given before class, so we would furiously take notes as the teacher whizzed through her repertoire. My well-stained notebook is a cherished archive of favorites, filled with scribbled recipes such as this....
Capellini with Crab and Roasted Red Peppers
1 can (450g) crabmeat
3 cloves garlic, minced
1 bunch Italian parsley, minced
1 small red bell pepper, roasted, peeled and diced
1/2 cup white wine
1/2 teaspoon sea salt
freshly ground pepper or dash of chili flakes
for tomato sauce:
2 cans Italian chopped tomatoes
1/2 onion, diced
2-3 large basil leaves, chopped
salt, pepper and sugar to taste
Make the tomato sauce by sauteing the onions in olive oil until translucent. Add in the chopped tomatoes, basil leaves, salt, pepper and sugar, and a splash of red wine (if available), and simmer for about 30 minutes.
In another pan, saute the garlic and parsley in olive oil until fragrant. Add the crabmeat and roasted red peppers. Season with salt and pepper (or chili flakes). Pour in the white wine and simmer until just reduced. Add the freshly made tomato sauce and mix well.
Prepare pasta according to package instructions (make enough for 3-4 people).
Pour drained pasta into the sauce and mix thoroughly. Drizzle about 2 tablespoons of extra virgin olive oil just before serving. Serve with lemon wedges if desired.