Crab Pasta

The New York Times had a recipe for Spaghetti With Crab Meat, Cherry Tomatoes and Arugula. We decided to make it. It is an easy recipe. All you need is canned crab. We called Nate at McCall’s Meat and Fish and he said he was getting a new Canned Crab that was better than the Indonesian crab that he had previous carried. This was US Domestic Blue Crab. It was sweeter. We liked the Spaghetti and will make this recipe again. One thing we did, was jack up the flavor by adding some crushed red pepper. I love toasted breadcrumbs as a topping for almost anything, and the breadcrumbs added a lot to the dish, giving it a great crunch.

Spaghetti With Crab Meat, Cherry Tomatoes and Arugula

New York Times 8/31/2011

There was plenty of warm sunshine in the dry rieslings from Alsace. These were not the first rieslings that suggested crab meat to me, or the first time that mellow crab meat suggested riesling. Several weeks ago, before the ballet at Lincoln Center, I cleaned my plate of spaghetti tossed with crab meat, tart-sweet cherry tomatoes, arugula and bread crumbs at Nick & Toni’s Cafe. About a week later, the recipe in hand, I served it at home with Alsatian riesling for an elegant pas de deux.

Spaghetti With Crab Meat, Cherry Tomatoes and Arugula

Adapted from Nick & Toni’s Cafe, Manhattan

Time: 45 minutes

1 cup loosely packed diced sourdough country bread

1/3 cup extra virgin olive oil

1 tablespoon chopped garlic

2 pints cherry tomatoes (about 50)

1/4 cup sliced garlic (5 or 6 cloves)

Leaves from 6 sprigs fresh oregano, chopped

12 ounces spaghetti

Salt and pepper

2 tablespoons unsalted butter

1 pound jumbo lump crab meat

1 bunch arugula, heavy stems removed (about 2 cups).

1. Heat oven to 400 degrees. Toss the bread cubes with 2 tablespoons oil and the chopped garlic. Spread in a small baking pan and bake until lightly browned, about 15 minutes, tossing from time to time. Let cool.

2. Turn heat up to 450 degrees. Place the tomatoes in a bowl, add 1 tablespoon of the sliced garlic, 2 tablespoons oil, a pinch of chopped oregano, and salt and pepper to taste. Spread in a baking pan and roast about 10 minutes, until the tomatoes start to burst. Remove from the oven.

3. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Meanwhile, grind the bread cubes in a blender to make crumbs. Heat the remaining oil and the butter in a large sauté pan on medium heat. Add the remaining garlic and cook until lightly colored. Add the roasted tomatoes and their juices, reduce heat to low and cook for a few minutes. Fold in the crab meat and remaining oregano.

4. When the spaghetti is done, remove a cup of the water and add to the tomatoes. Drain the spaghetti and add it to the pan. Adjust seasoning. Fold in the arugula, toss the spaghetti well, transfer to a large warm bowl or individual plates, dust with the bread crumbs and serve.

Yield: 4 servings.