A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
8 oz. Phillips Crab Meat
2 Tbsp. virgin olive oil
2 tsp. garlic, minced
1 shallot, minced
14.5 oz. can “petite” diced tomatoes
1 Tbsp. capers
1/4 c. pitted and halved black olives, such as Gaeta or kalamata
1/2 tsp. anchovy paste
1/4 tsp. each dried basil and crushed red pepper flakes
Optional: 1-2 tsp. tomato paste, if desired, to thicken sauce
8 oz. dry farfalle (bow tie) pasta, cooked al dente and drained
Garnish: 1 Tbsp. parsley, minced
Optional: grated Parmesan or Romano cheese
Recipe Tip: Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
This recipe features a quick adaption of a Béarnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
Developed by our founder Shirley Phillips, this is the original crab cake recipe first used in Phillips Crab House in Ocean City, MD in 1956, and is the same recipe used in Phillips Seafood Restaurants today.