Buttery Crab Pasta

Ingredients

8 ounces bucatini or linguine

Fine sea salt

¼ cup grated Parmesan cheese, plus more for serving

4 tablespoons (½ stick) unsalted butter

1 scallion (white and green parts)

2 cups halved golden or red cherry tomatoes

1/8 teaspoon red pepper flakes

½ cup fresh chervil leaves

Finely grated zest of 1 lemon

Juice of ½ lemon

Freshly ground black pepper

Extra-virgin olive oil, for serving

8 ounces lump crabmeat

Flaky sea salt, for serving

Step 1

Bring large pot of heavily salted water to a boil. Add pasta and cook until al dente (usually a minute or two less than package directs). Reserve 1 cup of pasta water and drain pasta.

Step 2

In large skillet over medium heat, melt butter. Whisk in 1⁄2 cup of pasta water and Parmesan. Then, stir in tomatoes, scallion, red pepper flakes and large pinch of sea salt, and simmer for 1 minute.

Step 3

Stir in pasta, 1⁄4 cup of chervil, lemon zest and juice, and black pepper, to taste; toss until warmed through. Gently fold in crabmeat. Remove skillet from heat and serve sprinkled with Parmesan, remaining 1⁄4 cup of chervil, drizzle of olive oil and sea salt, to taste.

Photo by Anthony Leong on Pexels.com