Details

Orecchiette con polpa di granchio e asparagi from Trevini
Serves 1 person
30 minutes

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Ingredients:
1 tablespoon olive oil
1 tablespoon garlic
4 stalks asparagus, blanched and cut into small pieces
3 ounces lump crabmeat
8 cherry tomatoes, cut into quarters
1/2 ounce Pinot Grigio or other white wine
1 ounce vegetable broth
salt and pepper, to taste
1 tablespoon parsley, chopped
4 basil leaves, torn
6 ounces orecchiette pasta, cooked

Preparation:
In a saucepan, heat olive oil and garlic until golden brown. Add the asparagus, crabmeat and tomatoes and sauté for two minutes. Add white wine and vegetable broth. Salt and pepper to taste. Add parsley and basil leaves and sauté. Add previously cooked pasta and serve.

Trevini Ristorante
150 Worth Avenue
Palm Beach, FL 33480
561-833-3883
http://www.treviniristorante.com
Hours: Lunch: Monday-Saturday 11:30 a.m. to 2:30 p.m.
Dinner: 5:00 to 10:30 p.m. nightly

2 Comments

Jim on January 12, 2011 at 9:35

I am still having trouble with your videos. I don’t have trouble with videos from other sources. Am I the only one complaining?

Bob on January 12, 2011 at 17:06

Same problem

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