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
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!