パン（塩バターパン）｜はるあんさんのレシピ書き起こし
Haruan Time required : 120minutes
#Seafood dishes
#pasta
#Rare ingredients
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Asahigani's Tomato Cream Pasta | Kimagure Cook's Recipe Transcription
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Ingredients
- Asahigani : 3 cups
- Salt (for boiled salt) : Appropriate amount
- Olive oil : Appropriate amount (more)
- Garlic : 1 piece
- onion : 1 piece
- White wine : Appropriate amount
- Canned tomatoes : 1 can
- consomme : 2 pieces
- Black pepper : a little
- Rock salt (for pasta) : a little
- pasta : 2 servings
- Fresh cream : Appropriate amount
Time required
60minutes
Procedure
-
1)
boil
01:30
Add salt to boiling water, add cleanly washed Asahigani, cover and boil for 20 minutes.
-
2)
Take out
02:10
Cut it in half, remove the shell, and take it out.
-
3)
Make the sauce
05:28
Put a generous amount of olive oil in a frying pan, chop the garlic, and fry over low heat. Finely chop the onion. When the garlic scent comes out, add the onions. When the onions are cooked, add the shells of Asahigani. White wine, canned tomatoes, consomme, black pepper, rock salt, simmer for 5 minutes.
-
4)
Finish
07:14
After 5 minutes, remove the shell. Boil the pasta in another pan until a little core remains. When the pasta is boiled, add the cream to the sauce and add the crab meat. Finally, add the pasta and it's done.
Point
A recipe for tomato cream pasta made with Ranina ranina, which looks like shrimp and crab.
I don't use crab miso because I have a habit.
The shells used for pasta taste better in the unextracted parts such as legs and nails.
When putting the crab meat, it is good to leave a little for the decoration to put on it.
Sprinkle with chopped parsley to make it look fashionable.
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