Penne alla Polpa di Granchio (Crabmeat)

30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound penne (or spaghetti)
  • 8 ounces crabmeat (from fresh crab or packaged)
  • ¼ cup olive oil
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • ½ cup dry white wine
  • 3/4 cup fresh cream (Optional)
  • Salt, to taste
  • Ground white pepper, to taste
  • 2 tablespoons flat leaf parsley, finely chopped

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  1. If using live crab, cook the crab(s) in salted, boiling water for 15-20 minutes, depending on size. Cool and remove the meat from the shell. Clean and separate the crab meat to yield 8 ounces. (Note: A crab yields about 25% of its total weight in meat after shelling.)
  2. In a large skillet over medium heat, saute the pepper, carrot, onion, and celery in the olive oil until golden. Add the crab to the vegetables. After a few minutes, add the white wine and cook until it evaporates. Add the cream and salt and pepper. Cook for 5-10 minutes until slightly reduced. (If not adding cream, add a bit more olive oil, and 1/2 cup of the pasta water.)
  3. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain it and add to the crabmeat mixture. Mix in the parsley. Serve immediately.

Ed's Review

"Hmm, a five letter word for happiness... money," Mr. Krabs.

I'm not saying that I actively seek out Sponge Bob. It's just that I don't look away when my kids are watching it. I'm not embarrassed to admit that I enjoy watching children's television; I just feel better when it's an accidental viewing.

And who doesn't laugh with the little Sponge in Square Pants? Kids of all ages enjoy a nice visit to the Krusty Krab. And let's face it, everyone knows a Squidward and a Patrick. And everyone's boss is essentially Mr. Krabs.

Here's my advice to Plankton. If you want the Chum Bucket to finally beat the Krusty Krab, then start serving the following delicious bowl of penne alla polpa di granchio.  The Krabby Patty will be a distant memory in no time.

Buon Appetito!
Ed Garrubbo

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