Cavatelli With Garlic, Crab, Chile And Trebbiano - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1 tablespoon serrano chili, finely sliced
2 cups trebbiano wine or 2 cups other dry white wine
4 tablespoons butter
1 lb fresh lump crabmeat, cooked,picked over (not pasteurized)
1 lb fresh or dried cavatelli
salt and pepper

Preparation

Bring 6 quarts of water to a boil.
Add about 2 TB salt.
In a 12 to 14 inch saute pan, heat the olive oil.
Add the garlic.
Saute over medium heat until lightly browned, 2 to 3 minutes.
Add the chile, wine and butter.
Bring to a boil.
Stir in the crab meat and immediately remove from the heat.
Cook the pasta until tender, yet al dente, about 6 to 8 minutes.
Drain well and add to the crab mixture.
Return to the heat and cook briefly until most of the liquid is absorbed.
Pour into a warm serving bowl and enjoy.