Rigatoni Alicante

Ingredients

• 8 Tbsp 1 stick unsalted butter
• 1 large leek sliced white part only
• 4 plum tomatoes diced
• 12 c dry vermouth
• 8 oz dried rigatoni
• 6 oz cooked crabmeat
• salt and freshly ground pepper
• 1 Tbsp snipped fresh chives

Directions

1. Melt 1 tablespoon butter in large heavy skillet over low heat
2. Add leek cook until tender stirring occasionally about 8 minutes
3. Add tomatoes stir 1 minute
4. Increase heat to high Add vermouth boil until liquid is reduced by one-third stirring frequently about 5 minutes
5. Set aside