Rachael Rays Orecchiette With Crab Recipes

Steps:

• Gather your ingredients.
• Bring a pot of water to boil for pasta, 4 to 6 quarts.
• Place crab meat in bowl and run your fingers through it to check for connective tissue, sharp pieces and shell. Pull into long thin strands and small bite-size pieces.
• Chop the pancetta or guanciale into 1/8 to 1/4-inch dice.
• Peel and chop the shallot, finely chop the celery and pile with it. Peel the garlic cloves and chop or have a grater at hand. Stem the thyme and chop.
• Line a small bowl with a baggie if you wish to save the egg whites. Crack and separate the eggs, with yolks in medium glass mixing bowl. Whisk up eggs and whisk in cheeses, salt and pepper.
• Salt water for pasta and drop the pasta.
• Heat a large skillet over medium to medium-high heat with EVOO, 3 turns of the pan. Add pancetta or guanciale and render 2 to 3 minutes. Add shallots, celery, garlic, thyme, salt and pepper. Stir a minute or 2, then add sherry or white wine and crab. Toss to warm through and let sherry or wine absorb. Add juice of 1 lemon.
• Add 1 cup starchy boiling water to eggs to temper them. Drain pasta and add to crab. Toss with eggs and cheeses off heat for 1 full minute. Adjust salt and pepper, serve.
• Muddle orange at bottom of a rocks glass. Add remaining ingredients. Fill glass with ice and stir gently. Top with club soda if desired. Garnish with lemon twist.

Steps:

• Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
• Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.

Steps:

• Bring water to a boil and salt it liberally, drop in pasta and cook to al dente. While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine a minute then stir in stock, heat 1 minute more then add cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional.