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Seafood: Penne Venezia

Source of Recipe

La Trattoria Key West, posted by gijane to recipecircus


List of Ingredients

1 lb. dry Penne pasta
1/4 lb. sliced shiitake mushrooms
1/4 cup sliced sundried tomato
4 cloves of garlic
salt and pepper to taste
3 to 4 cups heavy cream
chopped basil
1/2 cup grated romano cheese
4 oz of butter
1 cup lump crabmeat


Recipe

Bring 4 to 6 quarts of salted water to a boil. Add Penne pasta and cook until "al dente". Saute garlic in butter with shiitake mushroom, basil and sundried tomato (3 to 5 minutes). Then add cream and bring to a boil. Finally add romano cheese, crabmeat and Penne pasta. Reduce until Penne are coated. Serve immediately. Garnish with Basil.