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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

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