4 servings

Hands on: 15 minutes

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Total time: 20 minutes

Nothing hides in this simple cream sauce, so be sure to use good-quality crab meat. The kitchen staff at Nino's uses a food processor to finely chop the celery and carrots.

1 pound orecchiette pasta

1 teaspoon butter

1 rib celery, diced small

2 carrots, diced

1 teaspoon green peppercorns

1/2 cup brandy

1/2 pound lump crab meat

3 cups heavy whipping cream

Bring a large pot of water to boil. Cook pasta al dente and drain.

While pasta cooks, heat butter in a large saucepan over medium-high heat. Saute the celery and carrots until hot — just a minute or two. Add the green peppercorns, brandy, crab meat and cream. Bring mixture to a light boil. Remove from heat and toss with pasta.

Per serving: 1,183 calories (percent of calories from fat, 56), 29 grams protein, 95 grams carbohydrates, 4 grams fiber, 70 grams fat (42 grams saturated), 292 milligrams cholesterol, 273 milligrams sodium.