The subtle flavor of broccolini is a good match for sweet crabmeat.
- 4 garlic cloves, thinly sliced
- ¼ teaspoon crushed red pepper flakes
- 1 bunch large broccolini or Chinese broccoli (about 8 oz.), chopped
- Kosher salt and freshly ground black pepper
- ¾ pound garganelli or other short pasta
- 8 ounces fresh crabmeat (such as Dungeness or blue crab), picked over
- Flaky sea salt (such as Maldon)
- Chive blossoms (optional)
Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add broccolini; season with kosher salt and black pepper and cook, tossing occasionally, until broccolini is tender, about 4 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add crabmeat, pasta, and ½ cup reserved pasta cooking liquid to skillet and toss to coat. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta. Squeeze lemon over pasta and serve sprinkled with sea salt and topped with chive blossoms, if desired.
Nutritional ContentCalories (kcal) 480 Fat (g) 13 Saturated Fat (g) 2 Cholesterol (mg) 40 Carbohydrates (g)69 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 25 Sodium (mg) 350Reviews SectionThis was a really great simple recipe! Pretty quick and easy (minus shelling the crab of course). I would recommend using less pasta, adding butter at the end, maybe more garlic and possibly tossing some parmesan in there too. Yummmm!nicolemarie18Seattle, WA 98102, US03/15/18
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- 1 (16 ounce) box penne pasta
- 1 pound hot Italian sausage links, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon crushed red pepper flakes
- 1 pound broccoli rabe, cut into 1 1/2-inch lengths
- 2 tablespoons grated Parmesan cheese
- ½ cup pasta boiling water
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.
Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.
Use a vegetable peeler to peel the zucchini lengthwise into thin ribbons, stopping when you get to the very center where it is all seeds. You can use this same technique with carrots and peel long carrot ribbons, or also choose to use half carrots and half zucchini. The zucchini (or carrots or both) sliced this way also make a light, fresh summer salad when tossed raw with lemon juice, olive oil, and fresh herbs.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Nothing is more Italian or more satisfactory to eat than a bowl of pasta. Known across Italy as “piatto unico” or “a complete meal” pasta has become a symbol of the Italian way of life – a symbol of family and friends gathering around the table to share, laugh, eat and create memories.
At its simplest, pasta is a basic combination of flour and water but in reality, it is much more than that. Pasta and pasta making is deeply rooted in history, tradition and regionality and the recipes and techniques to make pasta vary from city to city, town to town, family to family.
Drawing on the traditions and techniques of his ancestors, Chef draws on family recipes, handed down through the generations to bring you the best pasta dishes that reflect the regionality & diversity of Italy. Each and every one of our pasta shapes is handmade daily using a variety of semolina and ‘00’ flours combined with whole egg, egg yolks and water or a varying combination of these ingredients depending on the required texture, bite and intended use of the pasta, providing a different eating experience with every dish.
We hope this gives you a taste of the love, passion and effort that goes into bringing you the best pasta dishes in our quaint Italian restaurant. We look forward to welcoming you to our table, where you can create your own memories over a bowl of pasta just like millions of Italians do every day.
Garganelli with Crab and Broccolini - Recipes
The El Encanto Dining Room blends beautifully into the resort.
One of the oldest, most elegant resorts in Santa Barbara is the Belmond El Encanto Hotel. The romantic retreat’s 92 suites and rooms in cottages and bungalows are perched on seven lush acres high above town. Some were built as early as 1912 in Craftsman style, while others have a Spanish Colonial flair, and all are housed among waterfalls, arbors, a Japanese garden, an infinity pool, and tropical foliage, with views of the ocean. Many of the cottages have French doors, fireplaces, marble soaking tubs, private porches, and extra-large bathrooms.
The El Encanto dining roomprovides al fresco meals on the patio with panoramic city and ocean views and inside seating in a cozy setting. The menu is seafood-focused but also includes steak, lamb, chicken, pork, and pasta dishes.
Dishes incorporate herbs from the on-site chef’s garden and cheese made from the milk of the resort’s own cow. Breakfast and brunch standouts including crab cake Benedict, pulled pork huevos rancheros, fried chicken and waffles, and black quinoa risotto. Dinner appetizer highlights include halibut sashimi, grilled octopus with lamb sausage, and organic kale salad with burrata cheese and local strawberries. Main course favorites include wild king salmon with roasted sunchokes and organic broccolini, halibut with a potato fennel mash, king crab legs with a lobster chili broth, garganelli pasta with artichokes, Australian rack of lamb, and New York steak. The perfect end to a meal at El Encanto is the decadent chocolate soufflé.
The resort is a stunning place to stay, but it’s worth a visit to the restaurant, even if you’re not staying, for the fabulous views and the excellent breakfast, brunch, lunch, or dinner.
8 photos of the "Easy Lobster Recipes Pasta"
Spinach Artichoke Pasta
Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.
Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.
Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.
Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.
I love spinach artichoke dip. I&rsquove loved it for over half my life. And I&rsquoll love it till the day I croak or become allergic to artichokes. Whichever comes first.
I posted my Spinach Artichoke Dip here over the (long, hot, thank goodness it&rsquos over) summer, and it&rsquos tremendously terrific. But a couple of weeks ago I decided to take a walk on the wild side and make a pasta version.
And then I died from bliss.
The Cast of Characters: Butter, garlic, spinach, canned artichokes, flour, milk, cream cheese, Monterey Jack (or mozzarella), Parmesan, salt, cayenne pepper, and (not pictured because I&rsquom an airhead) seasoned Panko breadcrumbs.
Don&rsquot get too attached to that there cream cheese, though. You&rsquoll find out why in a minute.
We&rsquoll start by quickly wilting the spinach! Melt some butter in a large pot over medium heat&hellip
Then throw in a bunch of minced garlic.
Like a whole heckuva bunch.
Throw in two bags of baby spinach (it shrinks a lot!)&hellip
And stir it around until it just begins to wilt. This takes probably a minute, minute-and-a-half.
If only my love handles shrunk so quickly.
Remove the spinach from the pot (set it aside on a plate) and melt a little more butter in the pot. Increase the heat to high.
Drain a couple of cans of artichokes and slice them in half (unless they&rsquore already sliced)&hellip
And throw them into the pot.
Stir them around for a couple of minutes, just to get as much color on them as you can&hellip
Then remove them from the heat and set aside on a plate.
Reduce the heat to low and add a little more butter to the pan (and notice all that awesome flavor on the sides).
Sprinkle in a little bit of flour&hellip
And whisk it all together until it&rsquos a very (in this case) weird looking paste.
And whisk it all together to combine.
And pepper, then whisk the white sauce and let it cook until it starts to thicken, about 2 to 4 minutes or so.
Add a good amount of Parmesan&hellip
And the grated Mozzarella (or Monterey Jack.)
Stir it around until the cheese melts, and if it seems overly thick, splash in a little chicken broth until it gets to the consistency you want. It shouldn&rsquot be overly gloopy, but it does need to be thick enough to coat the pasta.
4| La Spezia
Like the quaint coastal town it was named after, this Tomas Morato eatery offers a refreshing respite amidst the area&rsquos rather ho-hum food options. The menu is simple and straightforward, but done so incredibly well that pretty much everything it offers is worth coming back for. The two young chefs behind La Spezia are extremely committed to quality, importing tomatoes from Italy and crafting quarterly revisions to its menu. It's not a stretch to say that it's one of the top Italian restaurants in Quezon City.
Carbo-load on: Spaghetti alle Vongole Veraci, Spaghetti alla Carbonara, Bistecca
Dr. Lazcano Street, Tomas Morato, Quezon City 0 956-517-8452 02-960-6903
From Back Pocket Pasta: Inspired Dinners to Cook on the Fly Back Pocket Pasta by Colu Henry
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- Categories: Pasta, doughs & sauces Quick / easy Main course Mediterranean Vegetarian
- Ingredients: cavatappi pasta cherry tomatoes artichoke hearts in oil Kalamata olives sun-dried tomatoes feta cheese dill