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Recipes
June 2014

Garganelli with Crab and Broccolini

By Jessica KoslowPhotography by Michael Graydon Nikole Herriott

3.9

(61)

Image may contain Food Dish Meal and Pasta
Michael Graydon + Nikole Herriott

The subtle flavor of broccolini is a good match for sweet crabmeat.

Recipe information

  • Yield

    4 Servings

Ingredients

3

tablespoons olive oil

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

1

lemon, halved

Flaky sea salt (such as Maldon)

Chive blossoms (optional)

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

    Step 3

    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.

Nutrition Per Serving

Calories (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) 350
Explore Bon AppétitPastaCrabShellfishSeafoodEasyQuickWeeknight MealsMainDairy-FreeNut-FreeDinner