Spinach & Crab Bow Tie Pasta w/ a lemon, garlic butter sauce, corn and fresh summer basil. This is the most summer-y pasta that I could think of. I had tons of fresh basil from my garden. My basil plant looks more like a bush at this point! And I know that I won’t have beautiful summer corn for much longer. Lump crab is perfect on it’s own, in any classic red sauce, or drizzled in butter and garlic so I went with the latter. This is a meal made for end of summer nights.
This is a super simple recipe. The most important parts of this dish is picking through your lump crab. As a home cook, I have almost never done this. But let me just tell you how much of a buzzkill it is when you bite into shell while you are inhaling delicious pasta. So, when you prep your ingredients before you start cooking, be sure to pick through your lump crab meat–an arduous task, but worth it.
Next, I’m talking about salting the water. This is probably my top five tips for the home cook that will completely transform your cooking. Add two-three big pinches of salt, and when you think you’ve added enough, add more. Most of this salt gets drained out! But the salty water we reserve to add to the lemony, buttery, sauce, truly makes the dish what it is.
I can’t believe that it’s already Labor Day Weekend. The time is flying, and I think this is the perfect recipe to make for family and friends this weekend. If you like this Spinach & Crab Bow Tie Pasta please be sure to tell me in the comments, or on Instagram @quartersoulcrisis! I want to hear all about it. Do you think you salted your pasta water enough this time?
[kindred-recipe id=”3317″ title=”Spinach & Crab Bow Tie Pasta w/ Corn & Basil”]