Friday, April 20, 2007

Fat Noodles with Crab, Buttered Artichokes, and Mint

I found a recipe that is not "the ultimate" in Tyler's Ultimate. The Fat Noodles with Crab, Buttered Artichokes, and Mint. The name is promising but I found it to be a little be bland. It was good, but not great and not ultimate. I usually like really strong flavors with my pasta. I could see this being a nice pasta to be served as part of a buffet because I can see alot of people liking it and it also tastes okay at room temperature. But when I spend the money to cook with crab I really want to taste it and I didn't get that with this recipe.

The one problem I had was I could not find pappardelle at my grocery store. So I went with fettuccine which were the widest noodles that I could find.

Fat Noodles with Crab, Buttered Artichokes, and Mint
(serves 4)

Kosher salt
1 pound pappardelle

4 tablespoons (1/2 stick) unsalted butter)
1/2 cup extra-virgin olive oil
1 can (about 16 ounces) artichokes, drained, rinsed and halved
Finely grated zest of 1/2 lemon
Pinch of crushed red pepper flakes
1/2 pint (8 ounces) lump crabmeat
Freshly ground black pepper
Handful of fresh mint leaves, chopped
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving

Bring a large pot of salted water to a boil over high heat. Add the pappardelle, stir to separate, and cook for 8 to 9 minutes, until al dente. Drain and dump the pasta into a serving bowl. (You'll need to use 1 cup of the pasta cooking water for the sauce.)

While the pasta is cooking, combine the butter and olive oil in a medium skillet and put it over medium heat. Scoop out 1 cup of the pasta cooking water, add it to the skillet, and reduce the whole thing for 5 minutes to thicken. Then add the artichoke halves, lemon zest, red pepper flakes, crabmeat, and salt and pepper and toss to warm everything through. Add that to the bowl with the cooked drained pasta. Add the mint and Parmigiano and season with salt and lots of black pepper. Toss and serve with extra Parmigiano.


Katerina said...

This sounds great and interesting too. I don't think I would've ever combined them otherwise.

Anonymous said...

I make this dish all the time. It is fantastic. I love the book. It is such a good book that I bought 3 other Tyler Florence books.