Spaghetti With Crab Meat, Cherry Tomatoes and Arugula
Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs. Pair with a good glass of white wine, like Alsatian riesling, and let the stress of the workweek melt away.
- Serves: 4 persons
- 1cup loosely packed diced sourdough country bread
- ⅓cup extra virgin olive oil
- 1tablespoon chopped garlic
- 2pints cherry tomatoes (about 50)
- ¼cup sliced garlic (5 or 6 cloves)
- Leaves from 6 sprigs fresh oregano, chopped
- 12ounces spaghetti
- Salt and pepper
- 2tablespoons unsalted butter
- 1pound jumbo lump crab meat
- 1bunch arugula, heavy stems removed (about 2 cups)
Step 1Heat oven to 400 degrees. Toss the bread cubes with 2 tablespoons oil and the chopped garlic. Spread in a small baking pan and bake until lightly browned, about 15 minutes, tossing from time to time. Let cool.
Step 2Turn heat up to 450 degrees. Place the tomatoes in a bowl, add 1 tablespoon of the sliced garlic, 2 tablespoons oil, a pinch of chopped oregano, and salt and pepper to taste. Spread in a baking pan and roast about 10 minutes, until the tomatoes start to burst. Remove from the oven.
Step 3Bring a large pot of salted water to a boil and cook spaghetti until al dente. Meanwhile, grind the bread cubes in a blender to make crumbs. Heat the remaining oil and the butter in a large sauté pan on medium heat. Add the remaining garlic and cook until lightly colored. Add the roasted tomatoes and their juices, reduce heat to low and cook for a few minutes. Fold in the crab meat and remaining oregano.
Step 4When the spaghetti is done, remove a cup of the water and add to the tomatoes. Drain the spaghetti and add it to the pan. Adjust seasoning. Fold in the arugula, toss the spaghetti well, transfer to a large warm bowl or individual plates, dust with the bread crumbs and serve.