Alaska King Crab Puttanesca

Source: Alaskan Seafood Council

Yield: 24 (3-cup) servings

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Nutritional Information:
--With fish broth
--With heavy cream

Ingredients

•	1 1/2 C. Arrezzio Olive oil

•	1/2 c. Arrezzio Anchovy paste

•	1/2 c. Arrezzio Garlic cloves, crushed

•	13 lb. SYSCO Imperial Roma tomatoes, cut up

•	1 1/2 c. SYSCO Classic Capers, drained

•	6 c. SYSCO Classic pitted black olives, quartered or halved

•	3 qt. SYSCO Classic Alaska King Crab meat, shredded

•	1 1/2 c. SYSCO Imperial Heavy cream*, if desired

•	4 1/2 gal. Arrezzio penne, mostaccioli or rigatoni pasta, kept warm

•	1 1/2 c. Arrezzio Romano or Parmesan cheese, shredded if desired

•	* Chicken or fish broth may be substituted.

Preparation

1.	In food blender or processor, blend oil, paste and garlic; transfer to stockpot.

2.	Add tomatoes, capers and olives. Bring to boil; simmer; stirring occasionally, for 15 minutes.

3.	Stir in crab; continue cooking additional 5 minutes. Add heavy cream, if desired, and heat through.

4.	For each serving: In pasta bowl, portion 1 1/2 cups sauce over 3 cups pasta. Sprinkle with 1 Tbsp. shredded cheese, if desired.