Ingredients

How to make it

  • Put a large pot of well-salted water to boil. Cook the pasta, according to package directions or to taste. As the pasta will continue to cook when you toss it with the warm sauce, I would advise cooking until just under al dente.
  • Meanwhile, in a small food processor or pestle and mortar, crush the garlic, salt and chili flakes into a smooth purée. Set aside.
  • In a large skillet over medium heat, melt the butter and olive oil. When just melted, add about 1/2 cup of the starchy pasta cooking liquid, along with the garlic purée. Continue to cook, stirring, until reduced by about 1/3. When thickened, add the artichokes and gently toss to coat.
  • With the heat on low, add the crab meat, lemon zest and juice and stir to combine. Tip in the cooked, drained pasta, turning so that the noodles are well-slicked with the buttery juices. Add the parsley and arugula, continuing to turn until the greens are slightly wilted. Check for seasoning, garnish with additional chili and fresh greens if desired, serve.

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    " It was excellent "
    trigger ate it and said...
    I love this too Solenceae one of my favorite combination's.
    Flagged as beautiful
    five forks
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    " It was excellent "
    solanaceae ate it and said...
    I love crab and artichokes! This is a great summer dish for sure!
    Was this review helpful? Yes Flag

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