Elegant Crab & Clam Rosé Pasta
Rich Rosé Pasta with Crab and Seasonal Clams
Tired of the same old pasta? Try this unique recipe using special ingredients for a delightful twist! The harmonious blend of canned crab meat, fresh seasonal clams, and a creamy rosé tomato sauce creates an irresistible flavor profile. Elevate your meal with this sophisticated and delicious pasta. (Refer to recipe for ‘Yangpa Yoridang’: @6846991)
Main Ingredients- Canned Crab Meat 1 can
- Fresh Clams 1 basket (approx. 500g)
- White Wine 3 splashes (approx. 1/4 cup)
- Spaghetti for 2 servings
- Salt 0.5 tsp
- Olive Oil 1 Tbsp
- Dried Parsley Flakes, to taste
- Fresh Apple Mint Leaves, a few (optional)
- Black Pepper, to taste
- Grated Parmesan Cheese, to taste
Rosé Tomato Sauce- Homemade Onion Syrup (Yangpa Yoridang) 1 Tbsp, generously (or 1 Tbsp minced onion, 1 tsp minced garlic)
- Rosé Tomato Sauce 2 cups (approx. 400ml)
- Whole Peeled Tomatoes (or Ripe Tomatoes) 1 cup (approx. 200ml)
- Coconut Milk 1 Tbsp (optional, can substitute with 1 tsp heavy cream or 2 Tbsp milk)
- Pasta Water, as needed
- Homemade Onion Syrup (Yangpa Yoridang) 1 Tbsp, generously (or 1 Tbsp minced onion, 1 tsp minced garlic)
- Rosé Tomato Sauce 2 cups (approx. 400ml)
- Whole Peeled Tomatoes (or Ripe Tomatoes) 1 cup (approx. 200ml)
- Coconut Milk 1 Tbsp (optional, can substitute with 1 tsp heavy cream or 2 Tbsp milk)
- Pasta Water, as needed
Cooking Instructions
Step 1
It’s crucial to thoroughly clean and purge the clams. Place the clams in an airtight container, cover them with saltwater (dissolve about 1/2 cup of salt in water), and refrigerate for at least half a day. Change the saltwater every morning and evening. After purging, drain the clams. Place them in a bowl, add a pinch of salt, and stir vigorously in one direction with a spatula for about a minute. This helps them expel any remaining sand. Rinse them 2-3 more times and drain completely.
Step 2
Heat a deep pan (a wok or large skillet works well) over high heat. Add the drained clams. Pour in 3 splashes (about 1/4 cup) of white wine around the edges of the pan. The wine will help eliminate any fishy odor from the clams and add a layer of flavor.
Step 3
Cover the pan and cook over medium heat. (If your stovetop heat is low, the alcohol from the wine might not evaporate completely, so adjust the heat accordingly.)
Step 4
Once steam starts to rise from the pan, lift the lid. Cook until all the clams have opened their shells. As soon as they are open, turn off the heat and let them cool slightly. When you remove the clam meat, leave a few shells intact to use for garnish later. Set the removed clam meat aside.
Step 5
Meanwhile, start cooking the spaghetti in a separate pot. Bring a large pot of salted water to a boil (add 0.5 tsp of salt). Add the spaghetti and cook for 6-7 minutes. Adjust the cooking time according to your preference for pasta doneness (al dente: firm to the bite, or fully cooked).
Step 6
Drain the cooked spaghetti and immediately toss it with 1 Tbsp of olive oil. This prevents the pasta from sticking together and ensures a smooth texture.
Step 7
When using canned crab meat, opt for a good quality brand from specialty stores or large supermarkets for the best flavor.
Step 8
Drain the canned crab meat thoroughly using a fine-mesh sieve. A quick rinse under cold running water can help remove any can residue or metallic taste. Pat it dry completely.
Step 9
To enhance the sauce’s flavor, use the homemade ‘Yangpa Yoridang’ (Onion Syrup) or a store-bought version (see recipe @6846991 for making it). If making your own, simmer onions, minced garlic, apple, and olive oil for an hour. Alternatively, sauté 1 Tbsp minced onion and 1 tsp minced garlic in 1 Tbsp olive oil over low heat until golden brown.
Step 10
In a heated pan, keep the heat on low. Add 1 generous Tbsp of the ‘Yangpa Yoridang’ and sauté for about 30 seconds until fragrant. This step builds a sweet and savory foundation for the sauce.
Step 11
Lower the heat to medium-low. Add 2 cups of rosé tomato sauce and 1 cup of whole peeled tomatoes. Gently crush the whole tomatoes with your spoon as you stir for about 10 seconds, allowing them to break down and incorporate into the sauce.
Step 12
Add the prepared canned crab meat to the sauce and stir well to combine. The crab will absorb the sauce’s flavors, adding richness.
Step 13
Add the cooked spaghetti (coated in olive oil) to the pan. Toss gently to coat the pasta evenly with the sauce.
Step 14
Coconut milk adds a delightful creaminess that complements the crab and rosé sauce, creating a more luxurious taste. If coconut milk isn’t available, you can substitute it with 1 tsp of heavy cream or 2 Tbsp of milk for added richness.
Step 15
Stir in 1 Tbsp of coconut milk, mixing gently until the pasta and sauce are well combined.
Step 16
Check the sauce’s consistency. If it’s too thick, add about a ladleful of the reserved pasta water to reach your desired consistency. Taste and adjust seasoning. If needed, add a tiny pinch of sea salt or rely on the Parmesan cheese to be added later.
Step 17
Add the reserved clam meat and dried parsley flakes. Toss quickly to combine everything with the sauce, then immediately turn off the heat. Overcooking can make the clam meat tough.
Step 18
Using long chopsticks, twirl the spaghetti and arrange it neatly on a plate for an elegant presentation, reminiscent of restaurant plating.
Step 19
Garnish the pasta with about 5 clams that still have one shell attached, arranging them attractively around the plate. Add a few fresh apple mint leaves for a pop of color and fresh aroma, creating a beautiful final presentation.
Step 20
For children who dislike shells, serve the pasta on a regular plate with the clam meat removed from all shells. This makes it easier for them to enjoy. This way, the whole family can savor this delicious pasta!
