Pappardelle with Seafood Cream Sauce

Name: Pappardelle with Seafood Cream Sauce
Yield: 4 to 6 servings
Ingredients: 1 pound pappardelle (wide ribbon pasta); 2 tablespoons unsalted butter; 2 large shallots, chopped; 1/2 cup dry white wine; 1 1/2 cups heavy cream; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 8 ounces lump crabmeat (about 1 1/2 cups), picked over for bits of shell and cartilage; 1 (6.5-ounce) can chopped clams, drained; 2 large tomatoes, seeded and chopped (about 1 cup); 1/4 cup chopped fresh chives (about 1/2 bunch)

January 26, 2012

This might be the Italian answer to Seafood Newberg: chunks of crab and clams in a rich cream sauce tossed with wide noodles. If you really like clams, it’s worth checking to see if you can buy fresh chopped cooked clams at your fish market; the pieces tend to be a little bigger and meatier, with a more subtle, briny flavor than those in cans. The cream sauce is tinted a pretty pink from the tomatoes.

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