2011, Recipe 20: Fat Noodles with Crab, Buttered Artichokes, and Mint

  • Kosher salt
  • 1 pound pappardelle
  • 4 tablespoons (1/2 stick) unsalted butter)
  • 1/2 cup extra-virgin olive oil
  • 1 can (about 16 ounces) artichokes, drained, rinsed and halved
  • Finely grated zest of 1/2 lemon
  • Pinch of crushed red pepper flakes
  • 1/2 pint (8 ounces) lump crabmeat
  • Freshly ground black pepper
  • Handful of fresh mint leaves, chopped
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving
Bring a large pot of salted water to a boil over high heat. Add the pappardelle, stir to separate, and cook for 8 to 9 minutes, until al dente. Drain and dump the pasta into a serving bowl. (You'll need to use 1 cup of the pasta cooking water for the sauce.)

While the pasta is cooking, combine the butter and olive oil in a medium skillet and put it over medium heat. Scoop out 1 cup of the pasta cooking water, add it to the skillet, and reduce the whole thing for 5 minutes to thicken. Then add the artichoke halves, lemon zest, red pepper flakes, crabmeat, and salt and pepper and toss to warm everything through. Add that to the bowl with the cooked drained pasta. Add the mint and Parmigiano and season with salt and lots of black pepper. Toss and serve with extra Parmigiano.

Results: YUM with yum pasta!  I really liked this and so did Rashan!  The artichokes?  The BEST!  You should quarter them instead of halving them so they go throughout the pasta.  I served it with sourdough garlic bread!  Yummy!!  Also, the only reason I made this is because there was a great sale on crab.  I have enough leftover to make another Ty recipe.  Can't wait!


Confessions of A Confused City Girl said...

Oo that looks yummy! I should definitely try it

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GorgeousPuddin said...

Anything with crab gets a thumbs up from me! Not sure about the mint though I'd leave that out.

Jameil said...

coaccg... It was great! Can't wait to hear about it.

gp... yeah I think I'm done with mint in savory dishes, too.