Red Wine Garlic Noodles with Blue Crab & Browned Butter
“What is sexier than red wine and pasta? How about the two together…in one perfectly delicious dish! These noodles are so flavorful and come together in the blink of an eye. And although there is a good amount of garlic in this recipe, I still think it’s perfect for Valentine’s Day because it’s just such a special and unique dish. Besides, I live by the rule that if both people have garlic breath, it’s virtually unnoticeable!” -Chef Ronnie Woo Serves 2 • 4 tablespoons of unsalted butter • 4 cloves of garlic, very finely minced • 2 tablespoon of soy sauce • 1 tablespoon of fish sauce • 1 tablespoon of sesame oil • 2 teaspoons of brown sugar • ½ pound of fresh crabmeat, picked free of shells • Freshly cracked black pepper • 3 cups of red wine • ½ pound of spaghetti • Kosher salt • ¼ cup of Parmigiano-Reggiano, grated, plus more for sprinkling • 2 tablespoons of extra virgin olive oil, plus more for drizzling Instructions: 1. In a large pan, melt the butter over medium heat and cook for 3-4 minutes, until the butter begins to brown. Add the garlic and cook for 1-2 minutes, stirring often. 2. Stir in the soy sauce, fish sauce, sesame oil, and brown sugar and cook for 1-2 minutes. Add the crabmeat along with a couple pinches of freshly cracked black pepper. Turn heat off. 3. In a medium pot, heat the red wine to a gentle boil. 4. In a large stockpot, add 8 cups of water and 1 tablespoon of kosher salt and bring to a rolling boil. Add the spaghetti and cook for 3 minutes.
Chef Ronnie Woo is the executive chef and owner of The Delicious Cook, a private chef company that specializes in intimate four-star dinner parties. He has a growing list of celebrity clients and is a regular contributor to Good Day LA. He can be seen on the current season of Home Made Simple on the OWN Network. For more recipes and information on Chef Ronnie, visit his website at www.TheDeliciousCook.com or www. RonnieWoo.com. 133
5. Immediately transfer the half-cooked spaghetti to the red wine and cook for 3-4 more minutes, until al dente. 6. Using tongs, transfer the spaghetti to the crab sauce. Add the ParmigianoReggiano and olive oil and gently toss to coat noodles in sauce. Serve with more cheese and a drizzle of olive oil, then enjoy! February 2015 - BELLO
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