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Conchiglie al granchio

Shells with crabs

From	Difficulty	Serves	Time
			20'

Ingredients

Conchiglie (shell-shaped pasta): 400 g. (13 oz.)
Onions: 1
Canned crabs: 200 g. (6.50 oz.)
Parsley: 1 bunch
White wine: ½ glass
Extra-virgin olive oil: 4 tablespoons
Salt
Pepper

Preparation

Chop the onion and brown it with the olive oil for 10 minutes on a very low flame, being careful not to fry it, then add the white wine and evaporate it.
Drain the crabs pulp off its preserving liquid and break it into small pieces, removing cartilaginous parts; add it to the browned onion and lat it flavour, then add the chopped parsley and season to taste with salt and pepper.
In the meanwhile boil the pasta underdone. Drain it and season with the crabs sauce in a warmed tureen.
Serve at once.

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