Spicy Crab and Vermicelli (Rachael Ray)

• 12 -16 ounces vermicelli
• salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter, cut into small bits
• 12-1 teaspoon crushed red pepper flakes
• 2 garlic cloves, chopped
• 2 shallots, thinly sliced
• 12 lb shiitake mushroom, stemmed and thinly sliced
• 14 cup dry sherry or 14 cup marsala
• 8 ounces lump crabmeat, drained weight, shredded
• 1 (28 ounce) can crushed tomatoes, ie. San Marzano
• 14 cup half-and-half or 14 cup cream
• 14 cup parmigiano, shredded
• 10 -12 basil leaves, shredded

1. Place a large pot of water on to boil.
2. Add pasta and salt water.
3. Cook to al dente.
4. While water comes to a boil, heat a deep skillet over medium heat.
5. Add extra-virgin olive oil and butter.
6. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more.
7. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go.
8. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes.
9. Stir in half-and-half or cream and reduce heat to lowest setting.
10. Drain pasta when cooked to al dente and toss with sauce and crab.
11. Top with cheese, and basil.

vermicelli, salt, extra virgin olive oil, butter, red pepper, garlic, shallots, shiitake mushroom, sherry, lump crabmeat, tomatoes, cream, parmigiano, basil

Taken from www.food.com/recipe/spicy-crab-and-vermicelli-rachael-ray-284811 (may not work)