Thin Spaghetti with Crab and Asparagus

Name: Thin Spaghetti with Crab and Asparagus
Total time: 30 min
Ingredients: 1 pound thin spaghetti; 1 pound asparagus, trimmed and cut into 1-inch pieces; 1 stick unsalted butter; 2 basil sprigs, plus leaves for garnish; 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving; Kosher salt; Pepper; 1 pound jumbo lump crabmeat

5.0

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Total: 30 minutes

Servings: 5

Cost: $5.03 /serving

Author : Andy Ticer and Michael Hudman

Ingredients

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1 pound thin spaghetti1 pound asparagus, trimmed and cut into 1-inch pieces1 stick unsalted butter2 basil sprigs, plus leaves for garnish1/4 cup freshly grated Parmigiano-Reggiano, plus more for servingKosher saltPepper1 pound jumbo lump crabmeat

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Instructions

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Step 1

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.

Step 2

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 of cheese and 1/2 cup of the cooking water. Cook over moderate heat, tossing, until the pasta is coated in a light sauce, 3 to 5 minutes; add 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. Garnish with basil leaves and serve, passing more cheese at the table.