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  • Recipe

Cavatappi with Crab Claw Puttanesca

Cavatappi with Crab Claw Puttanesca

Ingredients

  • 6 lb.
    CRABMEAT, BLUE SWIMMING CLAW COOKED PASTEURIZED REF CAN WILD
  • 3 10 lb. cans
    SAUCE, MARINARA TOMATO CHUNKY CAN SHELF STABLE CALIFORNIA
  • 4 c
    OLIVE, KALAMATA PITTED EXTRA LARGE IMPORTED GREECE 201-230 COUNT SHELF STAB
  • 2.5 c
    CAPER, CAPOTE IN WINE VINEGAR SHELF STABLE GLASS JAR
  • 6 oz.
    ANCHOVY, FILLET FLAT IN OLIVE OIL TIN SHELF STABLE
  • 4 lb.
    PASTA, CAVATAPPI COOKED IQF FROZEN BAG BRONZE DIE CUT
  • 2 tbsp.
    CRUSHED RED PEPPER FLAKES
  • 30 cloves
    PEELED GARLIC

Preparation

Mince the garlic and anchovies. Roughly chop the olives and drain the capers. In batches, sweat the garlic and crushed red pepper flakes in a pan. Add the anchovies and cook until melted. Stir in the capers and olives and cook for another 2 minutes. Add the marinara sauce and simmer for 15 minutes. Fold in the crabmeat and heat through. Portion 2 ounces of pasta and 2 to 3 ounces of sauce per plate. Garnish with arugula before serving.

Yields: 100 portions