Serpentini
Serpentini au crabe sauce crème et vin blanc
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400g of Panzani Serpentini
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2 shallots
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2 tbsp of oil
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2 dl white wine
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4 dl cream
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2 boxes of crab meat
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1. Peel and chop the shallots.
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2. Sauté in the oil and then wet with the wine.
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3. Reduce by ½.
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4. Pour the cream in and allow it to thicken over low heat.
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5. Season with pepper and Cayenne Pepper.
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6. Meanwhile, cook the pasta in boiling water until 'al dente'.
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7. Drain the crab meat and stir it into the sauce without cooking it. The crab should merely be warmed up.
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8. Set pasta on plates and top with sauce.
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