Orecchiette with Crab

• Salt
• 1 pound orecchiette
• 3 tablespoons extra-virgin olive oil
• 12 crimini mushrooms, thinly sliced
• 2 to 3 ribs celery from the heart with leafy tops, chopped
• 2 shallots, chopped
• 2 to 3 cloves garlic, chopped
• 1/2 pint grape tomatoes
• Pepper
• 1 cup green peas
• 10 to 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 to 1/3 cup cream, eyeball it
• A handful fresh flat-leaf parsley, finely chopped
• 3 to 4 sprigs fresh tarragon, leaves chopped
• Grated Pecorino Romano, optional

1. Bring water to a boil and salt it liberally, drop in pasta and cook to al dente.
2. While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat.
3. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes.
4. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine a minute then stir in stock, heat 1 minute more then add cream - a turn of the pan, parsley, tarragon.
5. Adjust seasonings.
6. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional.

salt, orecchiette, extravirgin olive oil, crimini mushrooms, celery, shallots, garlic, grape tomatoes, pepper, green peas, lump crabmeat, white wine, seafood stock, cream, parsley, tarragon, pecorino romano

Taken from www.foodnetwork.com/recipes/rachael-ray/orecchiette-with-crab-recipe.html (may not work)