Chesapeake Pasta Recipe

How to make it

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• Bring 4-6 quarts of water to a rolling boil.
• Cook peas according to package directions with chopped onion
• Do not overcook. They should remain a bright green.
• In a large skillet, melt the four Tablespoons of butter.
• Add 1 pound of fresh jumbo lump crab meat; saute gently so you do not break up the crab meat.
• (Add scallops and shrimp ~ and more butter if you need it)
• Sprinkle with Old Bay Seasoning to taste. Be generous.
• Wash, pat dry and coarsely chop the Italian parsley
• To the boiling water, add one pound of spaghetti. Return to boil.
• Boil uncovered approximately 7-8 minutes. The pasta should be al dente (firm)
• Do not drain the pasta.
• Using tongs, remove the pasta from the boiling water and place on top of the crab meat. You want a little of the pasta water to go into the crab meat pan to make a light sauce.
• Gently toss.
• Add drained peas and onions to crab meat and spaghetti.
• Add the chopped parsley to the mixture.
• Continue cooking for one minute to blend flavors. Add more pasta water or Old Bay Seasoning at this time to taste.
• Scoop gently into large bowls. Top with more parsley and a sprinkle of your favorite cheese.