When it comes to Italian flavor, there is nothing better than having a good home-made cavatelli with our signature crabmeat
1 lb of Cavatelli (you can do it at home too)
1 tsp butter
1/4 cup of milk
1/4 cup of parmesan cheese
1 tsp of black pepper
1 tsp of dill
1 tsp of sliced garlic
1 1/2 tbs of chopped parsley
1 tbs of white wine / lemon juice
1 1/2 tbs of onion
12 Oz Can of Quality Catch Lump Meat
1- Cook the cavatelli in a large pot of salted, boiling water according to package instructions.
2- Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced garlic and sauté for 1 minute over very low heat without colouring it, then pour in white wine and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
3- add crab meat and let it simmer in sauce for 2 minute, drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crabmeat and toss to combine, add half of the reserved of pasta water and Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with dill before serving.