Thursday, June 15, 2017

Thin Spaghetti With Crab And Asparagus

Thin Spaghetti With Crab And Asparagus
1 lb. thin spaghetti
1 lb. asparagus, trimmed and cut into 1-inch pieces
1 stick unsalted butter
2 basil sprigs plus leaves for garnish
1/4 cup freshly grated Parmesan plus more for serving
Kosher salt and pepper
1 lb. jumbo lump crabmeat

In a large saucepan of salted boiling water, cook the pasta until almost al dente, 5 to 7 minutes.  Add the asparagus and cook until the pasta is al dente and the asparagus is crisp tender, about 2 minutes longer.  Reserve 1 cup of the cooking water, then drain well.

Meanwhile in a very large skillet, melt the butter with the basil sprigs over moderate heat.  Add the pasta and asparagus, the 1/4 cup cheese and 1/2 cup of the cooking water.  Cook over moderate heat tossing, until the pasta is coated in a light sauce, about 3 to 5 minutes, adding more of the cooking water if needed.  Season the pasta generously with salt and pepper.  Gently fold in the crab and cook until hot, 1 to 2 minutes.  Discard the basil sprigs and garnish with basil leaves and serve, passing more cheese at the table.

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