Crab Pasta with Lemon and Cherry Tomato- Mi Xao voi Cua, Ca chua va Chanh

Pasta for 2-3 servings

2 large eggs
1½ cups all purpose flour

Follow the instruction in pasta making by machine or hands in this blog making about 10 oz of fresh pasta.

Sauce

8 oz fresh picked crab meat

4 oz cherry tomato, cut in halves

1/4 cup white wine, dry sherry or your favorites ( skip it if cook for kids)

1/4 cup coarse chopped shallot or yellow onion

1 large garlic clove, minced

2 Table olive oil or vegetable oil

2 Table lemon/lime juice 

1 handful of flat leave parley or basil or mint, thinly sliced but save some whole for decoration

1/4 cup of grated Parmesan cheese

1 small red hot Thai chili, seeded and minced

Salt and pepper to taste

1. Make dough 30 minutes or 1 hour earlier.
2. Wash, peel, cut chop veggies.  Grate cheese if needed.
3. Cook pasta in boiling salted water ( 2 quarts water with ½ table kosher salt or 1 teaspoon table salt) Knead and cut pasta when start boiling water if use a machine.  When pasta is soft enough to your liking. Drain and save 1 cup of cooked liquid.
4. In a large saucepan, heating oil over medium high heat.  Stir in shallot, garlic until fragrant and do not let garlic burn.  Stir in cooked crab to warm it up . Add wine, bring it to a boil.  Then lower the heat to low immediately, stir in lemon/lime juice and 1/4 cup cooked pasta water ( 1/2 cup if did not use wine) Then cherry tomato. Season with a pinch of salt and pepper.  Pour pasta into the pan, Parmesan cheese, and chopped parley/basil or mint.  If pasta too dry, add more preserved pasta water.  Serve with more Parmesan cheese.

*Note: I am a Vietnamese and it takes a long time for me to adapt to the taste of pasta without fish sauce but this dish will taste delicious with sweet and sour fish sauce.