Conchiglie With Crab and Peas

• 6 tablespoons extra-virgin olive oil, divided
• 23 cup defrosted frozen peas, preferably organic
• 23 cup pasteurized lump crabmeat
• 12 cup dry white italian wine
• salt
• fresh ground white pepper
• 1 tablespoon salt
• 1 lb dry conchiglie (small shell pasta)

1. In a covered pasta pot over high heat, bring water to a rapid boil.
2. Meanwhile, in a large saute pan, heat 3 tablespoons oil over medium heat.
3. Add peas, crabmeat, and wine; season to taste with salt and pepper.
4. Cook, stirring 2 minutes.
5. Cover pan, remove from heat and set aside.
6. Add salt and conchiglie to the boiling water and cook, uncovered, over high heat until the pasta is al dente.
7. Scoop out about 1 cup of the pasta water and set aside; drain pasta.
8. Add 1/4 cup reserve pasta water to crab mixture, return the pan to high heat and bring to a simmer.
9. Add conchiglie.
10. Using a wooden spoon, gently toss pasta with the sauce to coat evenly; add more pasta water if needed.
11. Simmer until liquid is reduced by half.
12. Drizzle with remaining olive oil and toss again.
13. Taste and adjust for seasoning.
14. Transfer to a large serving bowl and serve.

extravirgin olive oil, frozen peas, lump crabmeat, white italian wine, salt, fresh ground white pepper, salt, conchiglie

Taken from www.food.com/recipe/conchiglie-with-crab-and-peas-474484 (may not work)