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Frequently paired with
The best thing to pair and share with Crab Campanelle
Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot of salted boiling water, cook the campanelle pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
Combine Ingredients
Stir in the gochujang and white truffle oil, mixing well. Add the cooked pasta to the skillet and gently toss to coat in the sauce.
Add Crab Meat
Carefully fold in the lump snow crab meat, ensuring not to break it apart too much. If the pasta seems dry, add a little reserved pasta water to loosen it.
Prepare Panko Topping
In a small bowl, mix the panko breadcrumbs with a drizzle of olive oil, salt, and pepper. Toast the mixture in a dry skillet over medium heat until golden brown, stirring frequently.
Serve
Plate the crab campanelle, topping each serving with the toasted panko breadcrumbs and a sprinkle of fresh parsley. Adjust seasoning with salt and black pepper to taste.