Pappardelle with Seafood Cream Sauce

• 1 pound pappardelle (wide ribbon pasta)
• 2 tablespoons unsalted butter
• 2 large shallots, chopped
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces lump crabmeat (about 1 1/2 cups), picked over for bits of shell and cartilage
• 1 (6.5-ounce) can chopped clams, drained
• 2 large tomatoes, seeded and chopped (about 1 cup)
• 1/4 cup chopped fresh chives (about 1/2 bunch)

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain the pasta, reserving 1 cup of the pasta cooking water.
4. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
5. Add the shallots and cook until the shallots soften, about 2 minutes.
6. Add the wine and cook until it is almost evaporated, about 3 minutes.
7. Add the cream, red pepper flakes, nutmeg, salt, and pepper and continue cooking over medium heat for 5 minutes.
8. The sauce should begin to thicken.
9. Add the crab, clams, and tomatoes and stir to combine.
10. Add the pasta and toss.
11. If necessary, add 1/2 cup of the reserved pasta water at a time to create a more luscious sauce.
12. Transfer to a serving platter or individual plates and sprinkle with the chopped chives.

pasta, unsalted butter, shallots, white wine, heavy cream, red pepper, freshly grated nutmeg, salt, freshly ground black pepper, lump crabmeat, tomatoes, fresh chives

Taken from www.epicurious.com/recipes/food/views/pappardelle-with-seafood-cream-sauce-394317 (may not work)