'I am sometimes hesitant to write recipes using capellini, because it is so easy to overcook at home; however, it's the ideal choice here,' says Lidia Bastianich.
I am sometimes hesitant to write recipes using capellini, because it is so easy to overcook at home; however, it's the ideal choice here. I add a little extra liquid to the sauce, and the capellini cook in the sauce perfectly, absorbing the extra liquid and creating an elegant seafood-based pasta with lightning speed.Heat a large skillet over medium-high heat. Add the olive oil.When the oil is hot, add the garlic.
Once the garlic is sizzling, add the pepperoncino. Add the tomatoes and 2 cups water.Simmer just until the sauce begins to come together, about 5 minutes. Season with 1 teaspoon salt.Add the capellini, spreading it out and gently submerging it in the sauce. Cook and turn the capellini often until the pasta is al dente, 4 to 6 minutes .Mix in the scallions and crab, and simmer to heat through, stirring the capellini constantly. Finish with a drizzle of olive oil, toss and serve immediately.
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