Culinary CPR: Crab & Asparagus Pasta with White Wine & Lemon Caper Sauce
April 6, 2016•19 min
Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's own recipe for Crab and Asparagus Pasta with White Wine and Lemon Caper Sauce.In this segment, Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's own recipe for Crab and Asparagus Pasta with White Wine and Lemon Caper Sauce. Spring Time Seafood Treat 8 ounces of your favorite dried pasta (either ancient grains like Einka, Kamut or genuine dried Italian pasta recommended 16 ounces of crab (fresh if you can get it) 1 bunch fresh asparagus (baby or pencil preferred) 1 Tbsp. olive oil 2 Tbsp. minced garlic 2 Tbsp. minced shallot ¼ cup chopped parsley 2 Tbsp. fresh thyme 1 Tbsp. capers ¼ cup white wine 2 Tbsp. lemon juice 1 tsp. lemon zest ¼ cup grated pecorino cheese Salt and pepper to taste High quality extra virgin olive oil to drizzle Basil ribbons to garnish Directions: Bring a large pot of salted water to a boil. If you cannot find baby or pencil asparagus, fresh asparagus may be used but make sure to peel the stems and discard the woody bases. Add the asparagus and blanch for about 1-2 minutes, the exact time will depend on the thickness. Remove and shock in an ice bath. Cut into bite size bits, approximately ½ inch in length and set aside. This step can be done up to a day ahead of time.Heat a large pot of salted water and bring to a boil. Cook the pasta according to directions for al dente. Drain and remove; reserving 1 cup of pasta water. In a large sauce pan (big enough to hold pasta plus ingredients) heat the olive oil over medium heat. Add the garlic and shallot, and cook the garlic until it just begins to color; 1-2 minutes. Add the wine and cook until almost all the liquid is gone. Add the crab and asparagus and cook another 1-2 minutes. Add the pasta, and add the reserved pasta water as needed to prevent scorching or sticking. Add the parsley, thyme, capers, lemon juice and zest. Season and continue to cook for another 1-2 minutes. Add the cheese, fold in and remove from the heat. Season with salt and pepper.Drizzle with high quality olive oil, re-season if needed, garnish with basil ribbons (chiffonade cut) and serve.