Lump Crab, Arugula and ‘Nduja with Linguini
Seafood and Pasta – a marriage made in heaven
My husband loves pasta. He loves seafood. He loves spice. I decided to marry these things together and make the perfect weeknight, quick sauce to make him happy.
I love the taste of ‘nduja and it isn’t just for charcuterie boards. ‘Nduja is a spicy, spreadable sausage spiced with Calabrian peppers. It melts into the sauce and adds a bit of heat and sultriness to it.
Crabmeat is sweet perfection in my book. My mom’s family is from the Chesapeake Bay area of Virginia so I was blessed to grow up eating blue crabs by the bushel. My favorite part of the crab is the the lump crab meat. Other parts of the crab can be a bit more stringy. You can use either one in this recipe but to get that true crab flavor, the lump works best.
It is a common misunderstanding that all dried pasta is created equally. I am here to argue that point. Well, not argue so much as enlighten. Dried pasta from Italy vs American is just better. The wheat is better, the “bite” is better and for me there is no comparison. It could cost a dollar or more per pound but I think it is totally worth it. A lot of groceries stores carry DeCecco. It is in a blue box and is typically in the same area as the rest of the pasta. There are also a lot of more “gourmet” shapes, sizes and brands that are worth a try. Try it once and you will be hooked.
I hope you enjoy this dish as much as we did. We paired it with a bottle of Sangiovese and it was perfection.
Bon Appetit!
Lump Crab, Arugula and 'Nduja with Linguini
a combination of sweet lump crab meat and spicy calabrian chili via 'Nduja
Ingredients
- 1 lb. lump crab meat, drained
- 2-3 handfuls arugula
- 3 cloves of garlic, minced
- 1 shallot, minced
- 3-4 tablespoons fresh Italian parsley, chopped
- 2 tablespoons 'ndjua
- 1 -14 ounces can of Italian cherry tomato (brands like Mutti)
- 2 tablespoons olive oil
- 1 pound dried Italian linguini or spaghetti
Instructions
Start your pasta water boiling. Add a lot of salt, make it taste like the sea.
In a large pan, heat olive oil. Add shallots and cook for 2 min. Add garlic and cook for one minute. Add the 'Nduja and stir until "melted" into the oil. Add can of tomatoes and slowly break the tomatoes with a spoon. Cook on low as you cook the pasta.
Follow the instructions on the pasta wrapper.
When pasta has 2 minutes left add the crab to the pan with the tomato sauce and gently fold it so you don't break up the crab.
Add the arugula to the tomato sauce and top with the hot, drained pasta. Gently toss and add parsley.
Serve with freshly grated cheese.
Bon Appetit!