Cooking with Camille
Crab & Arugula Pasta
from FOODWISE by Mia Ridgen
This delicious recipe is a mix of spaghetti and a salad tossed together with lemon sauce and crab. It’s FANTASTIC!
Listen and cook along with me as I make this delicious recipe from one of my favorite cookbooks!
Ingredients
Directions
- 1 package spaghetti
- 1 shallot (finely diced)
- Olive oil
- Minced garlic
- Cherry tomatoes
- 1 precooked crab
- 1 tsp crushed red pepper
- 1 ear sweet corn (my addition)
- 1 lemon
- 1 Tbsp Mustard (my addition)
- 3/4 cup chicken broth
- 1 package arugula
- Dill (my addition)
- Salt
- Pepper
Prepare pasta:
- Cook spaghetti al dente based on package directions
Prepare salad:
- Add olive oil, shallot, garlic and crushed red pepper to skillet.
- Add lemon
- Add cherry tomatoes and press on them with the back of a large spoon which “pops” them and helps them cook faster
- Add mustard and corn
- Add salt
- Add chicken broth
- Let the mixture thicken
Prepare crab:
1. Break open crab and place crab pieces into the sauce skillet to warm through
Assemble salad:
1. Add pasta to the saucepan and stir to combine
2. Add arugula to large bowl
3. Place spaghetti on top of arugula and stir to combine.
4. Top with a squeeze of fresh lemon, sprinkle of parm and fresh black pepper.
For the full recipe and to try all of Mia’s amazing recipes check out her cookbook FOODWISE!