Summer pasta with crab

CHICOPEE, MA. (Mass Appeal) – It is crab season, and Daniel Martinez, Chef and Owner of Bistro Les Gras in Northampton was in the kitchen making a delicious Summer pasta with fresh crab.

Spring Pasta with Fresh Crab (serves 4)

capellini or spaghetti 1 package
¼ Cup fresh fava beans or English peas
¼ cup snow peas, julienned
1 fresno chili, thinly sliced
1 shallot, minced
1 garlic clove, minced (spring garlic preferable)
8 oz fresh crab, picked over for shells
1 lemon, zested
3 tablespoons of olive oil
1 tablespoon grated pecorino (optional)

1. Bring large pot of salted water to a boil. Add pasta and cook to al dente. Strain and reserve ½ cup of pasta water.
2. Heat olive oil over moderate heat in pan large enough to fit pasta. Add garlic and shallot and cook for 2 minutes or until softened and fragrant but not browned.
3. Add fava beans and julienned peas and cook until they brighten in color, about 3-5 minutes. Season lightly and add crab, chilies, lemon zest and pasta. Toss and add reserved liquid and a squeeze of lemon. Cook until pasta water creates a tight sauce of sorts.
4. Portion to four plates. Tear mint over the top and drizzle.

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