Olive oil - (12 oz.) 1 1/2 cups
Anchovy paste - 1/2 cup
Garlic cloves, crushed - 1/2 cup
Roma tomatoes, cut up - 13 lb.
Capers, drained - 1 1/2 cups
Pitted black olives, quartered or halved
- 6 cups
Alaska King Crab meat, shredded - 3
lb. (3
qt.)
Heavy cream, if desired* - (12 oz).
1 1/2
cups
Prepared penne, mostaccioli or rigatoni
pasta,
kept warm - 4 1/2 gal.
Romano or Parmesan cheese, shredded
if desired
- (3 oz.) 1 1/2 cups
|
In food blender or processor, blend oil,
paste and garlic; transfer to stockpot.
Add tomatoes, capers and olives. Bring
to
boil; simmer, stirring occasionally,
for
15 minutes.
Stir in crab; continue cooking additional
5 minutes. Add heavy cream, if desired,
and
heat through.
For each serving: In pasta bowl, portion
1 1/2 cups sauce over 3 cups pasta.
Sprinkle
with 1 tablespoon shredded cheese,
if desired.
|
