Orecchiette With Crab

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
715
FAT
72%
CHOL
96%
SOD
35%

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Ingredients for 4 servings

Salt

1 pound orecchiette

3 tablespoons extra virgin olive oil (EVOO)

12 crimini mushrooms, thinly sliced

2-3 ribs celery from the heart with leafy tops, chopped

2 shallots, chopped

2-3 cloves garlic, chopped

1/2 pint grape tomatoes

Pepper

1 cup green peas

10-12 ounces lump crabmeat, picked through for shell pieces

A few dashes hot sauce

1/2 cup dry white wine

1 cup seafood stock, clam juice or chicken stock

1/4-1/3 cup cream, (eyeball it)

A handful fresh flat-leaf parsley, finely chopped

3-4 sprigs fresh tarragon, leaves chopped

Grated Pecorino Romano, (optional)

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