Spaghetti with asparagus, broccoli and crab butter

Spaghetti with asparagus, broccoli and crab butter

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
100g fine asparagus spears
100g broccoli
good handful tarragon or chervil sprigs
350g dried spaghetti
1 tablespoon olive oil
salt
freshly ground black pepper

For the brown crab butter

Quantity Ingredient
100g brown crab meat, (freshly picked or good quality tinned)
50g butter, softened
pinch freshly grated nutmeg
parsley sprigs

Method

  1. To make the brown crab butter, beat together the crab meat and butter and season to taste with pepper and nutmeg. Very finely chop enough parsley leaves to give you 1 teaspoon, then stir it through the crab butter. Cover and refrigerate for at least 30 minutes.
  2. Prepare the asparagus spears by snapping off the woody ends and peeling the lower half of the spears if they are thick. Remove any thick stalk from the broccoli and cut into florets, as small as possible without them falling apart. Pick enough tarragon or chervil leaves to give you about 2 tablespoons.
  3. Bring a large saucepan of water to the boil. When it reaches a rolling boil, salt generously and add the spaghetti. Cook for 7 minutes, then add the asparagus and broccoli. Cook for a further 3 minutes, then drain; the spaghetti should be al dente at this point.
  4. Immediately return the spaghetti and vegetables to the pan and stir through the olive oil to prevent the pasta from sticking together. Fork through the brown crab butter and adjust the seasoning. Stir in half the tarragon or chervil and divide between 4 plates. Sprinkle with the remaining tarragon or chervil and serve.
Tags:
Leiths School of food and wine
cookery course
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