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Ingredients

• Salt
• 1 pound orecchiette
• 3 tablespoons extra-virgin olive oil
• 12 crimini mushrooms, thinly sliced
• 2 to 3 ribs celery from the heart with leafy tops, chopped
• 2 shallots, chopped
• 2 to 3 cloves garlic, chopped
• 1/2 pint grape tomatoes
• Pepper
• 1 cup green peas
• 10 to 12 ounces lump crabmeat, picked through for shell pieces
• A few dashes hot sauce
• 1/2 cup dry white wine
• 1 cup seafood stock, clam juice or chicken stock
• 1/4 to 1/3 cup cream, eyeball it
• A handful fresh flat-leaf parsley, finely chopped
• 3 to 4 sprigs fresh tarragon, leaves chopped
• Grated Pecorino Romano, optional

Description

Food Network Invites You To Try This Orecchiette With Crab Recipe From Rachael Ray.

Food Network