Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Papardelle Noodles with Crab + Cherry Tomatoes

This recipe delivers a bowl of tender, chewy noodles studded with sweet chunks of crab and soft tomatoes, overlaid with the gentle perfume of fresh basil. Divine. The flavor of the dish is dependent upon the freshness of the noodles and the quality of the crab. Find excellent noodles and good, sweet crab (we prefer Dungeness) and you'll be licking the bowl...!

Ingredients: Print Ingredients

• 8 oz. fresh papardelle noodles (or other flat, long noodle)
• 3-4 garlic cloves, peeled + slivered
• Olive oil
• 1 pint basket cherry tomatoes
• pinch crushed red pepper
• 1 8-oz. can clam juice
• 8 oz. fresh crab meat
• 3-4 fresh scallops, chopped small (optional)
• 2 tblsp. butter
• 1 bunch fresh basil
• salt + pepper to taste


Cut the cherry tomatoes in half, reserving 5-6 whole. In a skillet, slowly brown the garlic in the olive oil. Add the cherry tomatoes and saute, stirring lightly, until they become soft. Add the red pepper; slowly add the clam juice, stirring to evaporate the liquid before adding more.

Prepare the noodles, being careful not to overcook!

Return to the tomato mixture and add the scallops, if desired (I like the extra dimension of flavor this brings), and then the crab. Stir in the butter; once it has melted into the mixture, remove skillet from heat.

In a separate bowl, toss together the reserved cherry tomatoes and freshly torn basil leaves together with a splash of olive oil, salt + pepper.

Toss the noodles with the tomato mixture.

How To Serve:

Just before serving, toss in the reserve tomato/basil mixture. Ladle into bowls and eat immediately!

Click here for a printable version of the recipe.

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