Serves: 4 Recipe by Adam Dorris
3 cloves garlic, sliced thinly
1.5 T. Ritrovo Selections Chili Flake*
1 Jar Ritrovo Selections Puttanesca Sauce*
2 T. Casina Rossa Squashed Olives*
1 cup Newman’s Fish Co Breadcrumb*
1 lb Wild White Shrimp, peeled and deveined*
1/3 lb Dungeness Crab Meat*
1/2 Package Rustichella d’Abruzzo Squid Ink Tonarelli Pasta*
6 T. Napa Valley Olive Oil Co Extra Virgin Olive Oil*
Jacobsen Salt*
Black Pepper
2 oz Dry White Wine or Dry Vermouth*
1 T. Unio Vinegar de Vermouth*
Bring one 8 qt pot of liberally salted water to a boil.
Heat 4 T. of @napavalleyoliveoilco olive oil and 1 thinly sliced clove of garlic over medium heat in large sauté pan. When garlic begins to sizzle, add breadcrumb and 1 t. Jacobsen salt, constantly move to coat and to toast breadcrumb. When golden and crispy remove from heat and pour contents on to paper towel line plate. Set aside.
Using same pan, heat 2 T. olive oil over medium high heat once oil has movement but is not to smoke point add 1 lb of peeled and deveined wild white shrimp to pan. Sauté quickly, moving constantly until shrimp are bright and colorful yet still undercooked. Remove from heat, pour contents into plate or bowl. Set aside.
Using same pan heat 1 T. olive oil and 2 thinly sliced cloves of garlic on medium-high heat. When garlic starts to sizzle , add olives and white wine, chili flake and reduce by half. Add Puttanesca sauce, bring to simmer. Add vinegar.
Add pasta to boiling salted water, set 12 minute timer.
Add shrimp to sauce with 2 minutes remaining on pasta timer to finish cooking.
Check doneness of pasta, strain reserving 1-2 T. of pasta water.
Add pasta, crab meat, and pasta water to sauce. Toss to coat and to heat through crab meat. Check seasoning and adjust if necessary.
Plate evenly for four people, top with breadcrumb, Pecorino or Parmesan and favorite herbs.
Available at Newman’s Fish Company