February 25, 2009

Pasta with Crab, Artichokes, Lemon, & Sage

Today was a gorgeous, warm, sunny day with high temperatures in the 60's. Tomorrow is supposed to be as warm, but with a chance of rain. Neverthless, this kind of weather in February gives me a serious case of spring fever.

All I wanted to do after work was sit outside somewhere in the city and drink beers, maybe make some bad decisions. Yet, I behaved myself and stayed at home, playing Susie Homemaker by cleaning up around the house and cooking a spring-inspired meal...

Pasta with Crab, Artichokes, Lemon & Sage
adapted from Tyler's Ultimate

In his cookbook, Tyler Florence writes: "I saved some time with this dish by using canned artichokes and making them taste fantastic with a burro fuso (starchy pasta water, butter, and Parmigiano) that coats the artichokes with a thick, buttery glaze. I finish the dish with lemon zest, fresh crabmeat, and mint."


1 pound pasta (Tyler suggests pappardelle; I used campanelle.)
1/2 stick unsalted butter
1/2 cup extra-virgin olive oil
1 can (about 16 ounces) quartered artichoke hearts
juice (or zest) of one lemon
pinch of crushed red pepper (or more if you like it spicier)
1/2 pint (8 ounces) lump crabmeat (I used a can of good-quality jumbo lump)
handful fresh sage leaves (or mint), chopped
3/4 cup freshly grated Parmesan cheese, plus extra for serving
salt & pepper

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (follow directions on package).
  • While the pasta is cooking, melt the butter & olive oil in a large skilled over medium heat.
  • Add 1 cup of the pasta cooking water & reduce for 5 minutes to thicken.
  • Add the artichoke hearts, crabmeat, lemon juice, red pepper flakes, and salt & pepper (to taste). Toss and heat until warmed through.
  • Add the cooked, drained pasta to the pan. Stir in the sage & Parmesan and season with more salt & pepper (is needed).
  • Serve with additional cheese for sprinkling!

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