Imagine a plate that captures the essence of spring in every single bite - delicate fresh crab dancing with crisp asparagus, twirled elegantly around silky taglierini pasta. This isn't just a recipe; it's a culinary experience that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a luxurious meal, this Italian-inspired dish promises to elevate your cooking game with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g taglierini
- 200g fresh crab meat
- 200g asparagus, trimmed and cut
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water to enhance the pasta's flavor.
- While the water is heating, prepare the asparagus by washing thoroughly and trimming the tough woody ends. Cut the asparagus into 2-inch diagonal pieces to ensure even cooking and elegant presentation.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic.
- Add the cut asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until they are bright green and slightly tender but still crisp.
- Drop the taglierini into the boiling water and cook according to package instructions, typically 3-4 minutes for fresh pasta, until al dente.
- While the pasta is cooking, gently fold the fresh crab meat into the asparagus mixture, being careful not to break up the delicate crab pieces.
- Drain the pasta, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the skillet with asparagus and crab.
- Squeeze fresh lemon juice over the pasta, and toss everything together gently. If the mixture seems dry, add a little reserved pasta water to create a light sauce.
- Season with salt and freshly ground black pepper to taste. The crab is naturally salty, so be conservative with additional salt.
- Plate the pasta, ensuring an even distribution of crab and asparagus. Garnish with fresh dill sprigs for a bright, aromatic finish.
- Serve immediately while hot, optionally with a light drizzle of extra virgin olive oil and additional fresh ground pepper.
Tips
- Always use the freshest crab meat possible - it makes a tremendous difference in the final dish's flavor.
- Don't overcook the asparagus; you want them bright green and slightly crisp to maintain their nutritional value and texture.
- Reserve some pasta water before draining - its starchy goodness helps create a silky sauce that clings perfectly to the pasta.
- Use a light hand when mixing the crab to prevent breaking the delicate meat into tiny pieces.
- Fresh dill is crucial for adding a bright, herbaceous note that complements the seafood beautifully.
- If fresh taglierini isn't available, high-quality dried linguine or fettuccine can be excellent substitutes.
- Serve immediately to enjoy the optimal temperature and texture of this delicate dish.
Nutrition Facts
Calories: 285kcal
Carbohydrates: 33g
Protein: 18g
Fat: 9g
Saturated Fat: g
Cholesterol: 40mg
