Careme

Ingredients

• Whole Cooked Dungeness Crab (1 lb) 1 lb, meat picked (about 6–8 oz meat) + shells optional $10.99 sale (reg $15.99)
• Green Asparagus (1 lb) 12 oz, trimmed $2.99 sale
• Garlic 2 cloves, finely chopped $0.69
• Parsley 1/2 bunch, chopped $1.29
• Fresh Organic Lemon (each) 1 lemon (zest + 2–3 tbsp juice) $0.99
• Simple Truth Organic® Fat Free Free Range Chicken Broth 32 oz 1/4 cup (optional, to stretch sauce) $2.00 sale
• Dry spaghetti or linguine 6 oz (about 2/3 of a standard 1 lb box)
• Butter 2 tbsp
• Olive oil 2 tbsp
• Red pepper flakes Pinch (optional)
• Salt & black pepper To taste
• Parmesan (optional) 1–2 tbsp, finely grated (optional—go light so it doesn’t overpower crab)

Instructions

1. Prep: Pick meat from 1 lb cooked Dungeness crab; aim for about 6–8 oz meat. Keep shells if you want extra flavor—optional step: simmer shells with 1/2 cup water for 10 minutes, then strain and use 1/4 cup of that liquid like broth.
2. Prep: Trim 12 oz asparagus; cut into 2-inch pieces. Finely chop 2 garlic cloves. Chop 1/2 bunch parsley. Zest and juice 1 lemon (you want about 1 tsp zest + 2–3 tbsp juice).
3. Cook pasta: Bring a pot of salted water to a boil. Cook 6 oz spaghetti/linguine until al dente (usually 9–11 minutes). Reserve 1 cup pasta water, then drain.
4. Stove (asparagus): While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add 12 oz asparagus and a pinch of salt; cook 4–6 minutes, tossing, until blistered and crisp-tender. Remove to a plate.
5. Stove (sauce): In the same skillet over medium heat, add 1 tbsp olive oil + 2 tbsp butter. Add the chopped 2 garlic cloves and a pinch of red pepper flakes; cook 30–45 seconds until fragrant (don’t brown).
6. Add crab: Add the picked crab meat (6–8 oz). Toss gently 1–2 minutes to warm through.
7. Emulsify: Add 1/3 cup reserved pasta water (and optionally 1/4 cup chicken broth or strained crab-shell liquid). Simmer 1 minute, shaking the pan, until glossy.
8. Finish pasta: Add drained pasta to the skillet. Add lemon zest (about 1 tsp) and lemon juice (2–3 tbsp). Toss 1–2 minutes, adding more reserved pasta water as needed to make it silky. Season with black pepper and salt to taste.
9. Serve: Plate pasta and top with chopped parsley. Serve blistered asparagus alongside. Optional: dust with 1–2 tbsp Parmesan—very lightly.