Crab and Oyster Pasta

    Recipe Picture:Crab and Oyster Pasta
    1

    Crab and Oyster Pasta

    (38)
    45min


    28 people made this

    This seafood pasta is a family tradition at Christmas. If you don't like oysters they are easily omitted.

    Ingredients
    Serves: 6 

    • 125g butter
    • 1/2 cup (125ml) olive oil
    • 3 tablespoons minced garlic
    • 1 1/4 cups chopped fresh parsley
    • 2 tablespoons fresh lemon juice
    • 1 pinch chilli flakes
    • salt and pepper to taste
    • 500g bow tie pasta
    • 600g shucked small oysters, drained
    • 65g butter
    • 1 tablespoon olive oil
    • 600g peeled and deveined small prawns
    • 500g fresh lump crabmeat
    • 1 pinch salt and pepper to taste
    • 1/4 cup chopped fresh parsley

    Directions
    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Melt 125g butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley and cook for 1 minute more. Season with lemon juice, chilli flakes, salt and pepper; set aside.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 65g butter and 1 tablespoon olive oil together in a large frypan over medium-high heat. Stir in the prawns and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the prawns have turned opaque in the centre and the crab is hot.
    4. Toss the seafood with the drained pasta and season to taste with salt and pepper. Pour in the sauce and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.
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    Reviews and Ratings
    Global Ratings:
    (38)

    Reviews in English (33)

    by
    34

    Even though I made a few changes, the recipe rates 5 stars just for the versatility. I used angel hair pasta instead of bow tie, and only crab for the seafood. Because of this, I skipped the second part, and just used the 'sauce' section of the recipe. After I made the sauce, I threw in fresh spinach, chopped sundried tomatoes, the crabmeat and then tossed with the cooked pasta - topped with grated parm. I will try this with no seafood for my 'no seafood' husband, but what a great base to play with - simple, quick and tastes great. This is worth a try - Thanks for the recipe!!  -  29 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    25

    Just like the submitter’s mother-in-law, our family’s Christmas Eve tradition is also a dinner of fish and seafood. It’s called The Feast of the Seven Fishes, and my guess is that Janet P.’s mother-in-law is Italian, as I am. In keeping with tradition, we tend to have the same seafood dishes year after year, but it was fun to try another family’s dish. I loosely followed the recipe, opting out of the oysters and using scallops instead. I sautéed the shrimp and scallops until nicely browned, then deglazed the pan with both lemon juice and a little white wine. I used Alaskan King Crab, only because it was left over from another meal. I didn’t bother measuring the ingredients precisely, just enjoyed myself with the “a little of this, a little of that” approach, totally immersing myself in the enjoyment of the cooking process. This is an absolutely exquisite dish that needs no amendments. My adding wine, while a nice addition, certainly wasn’t vital – the recipe stands on its own. If it wasn’t for the fact that our Italian Christmas Eve dinner menu is so carved in stone, this definitely would be a beautiful part of the meal.  -  24 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    23

    This came out beautifully! Have to admit I added 10 oz. of frozen spinach (thawed) to the butter sauce because hubby and I needed some veggies...but the seafood came through nicely and the sauce really added richness. I'm sure it would be perfect without the spinach as well. I also served steamed veggies on the side. Very elegant!  -  12 Feb 2008  (Review from Allrecipes USA and Canada)

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