(WSVN) - WSVN — Seafood — Italian style! Who doesn’t love that? That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Henry Castanaza
The Restaurant: Antica Mare
The Dish: Bow Tie Pasta with Crabmeat

¾ gallon water
½ oz. sea salt
4 oz. Farfalle (Bow Tie) pasta
2 oz. chopped shallots
2 oz. ¼ inch chopped tomato
2 fl. oz. light fish stock or clam stock
salt, black pepper to taste
1 1/2 fl. oz. extra virgin olive oil
3 fl. oz. dry white wine
1/4 pound Jumbo Lump crabmeat
1 tsp. sea salt
½ tsp. black or white pepper
pinch chopped parsley
1-2 oz. pasta water

Method of Preparation:
– Boil water with sea salt. Cook pasta in boiling water for nine minutes. Drain it and save two to three ounces of cooking water.

– In hot sauté pan, add olive oil. Sweat shallots, then tomatoes. Add parsley and white wine. Next, add fish or clam stock, then after one minute add crabmeat. Season with salt and pepper. Sauté with pasta for four more minutes, adding one or two ounces of starchy pasta water.

To Plate:
Scoop mixture into center of plate and garnish with chopped parsley.

Serving Suggestion: Chardonnay

Serves: 1

Antica Mare
7999 N.E. Bayshore Court
Miami, FL 33138

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