Crab And White Wine Pasta

• 14 oz trofie or gemilli pasta
• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb cherry or grape tomatoes
• 3 cloves garlic, finely chopped
• 1 cup dry white wine
• 1 1/4 cups light cream
• 5 oz fresh crabmeat
• 1/2 bunch basil, leaves thinly sliced
• 2 tbsp grated Parmesan cheese

1. Cook pasta in a large saucepan of boiling salted water according to package directions. Drain, reserving 1/4 cup of cooking water. Return pasta to pan.
2. Meanwhile, heat oil and butter in a large skillet on medium heat, until butter is foaming. Add tomatoes and garlic and cook for 3-4 mins, until tomatoes begin to soften. Using back of a spoon, lightly crush tomatoes to release juices. Add wine and simmer, stirring occasionally, for 15 mins, until sauce thickens slightly. Season to taste.
3. Add cream, crabmeat and reserved cooking water and simmer, stirring gently, for 1-2 mins, until heated through. Stir in basil.
4. Add sauce to pasta and gently toss to combine. Divide pasta among serving bowls. Sprinkle with Parmesan cheese and serve.

trofie, olive oil, butter, grape tomatoes, garlic, white wine, light cream, fresh crabmeat, basil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/37588 (may not work)