q
PASTA WITH
SCALLOPS, CAPERS,
AND GRILLED
SCALLIONSPasta with Scallops,
Capers, and Grilled
Scallions
TOTAL 30 MIN; SERVES 48 scallions
2 Tbsp. extra-virgin olive
oil, plus more for
drizzling
Kosher salt and pepper
12 oz. maccheroni alla
chitarra or linguine(^1) / 2 lb. sea scallops, cut into
(^1) / (^2) -in.-thick batons
(^1) / 2 cup capers, rinsed
(^1) / 4 cup Taggiasca olives,
coarsely chopped
2 cups drained whole
peeled Italian tomatoes,
chopped
(^1) / 2 cup fi nely chopped
parsley
Thin Spaghetti with
Crab and Asparagus
TOTAL 30 MIN; SERVES 4
At Josephine Estelle in New
Orleans, chefs Andy Ticer and
Michael Hudman serve this
sublime buttery crab pasta
with homemade tajarin, a
ribbon-type noodle. Thin
spaghetti works nicely, too.
1 lb. thin spaghetti
1 lb. asparagus, trimmed
and cut into 1-in. pieces
1 stick unsalted butter
2 basil sprigs, plus leaves
for garnish
(^1) / (^4) cup freshly grated
Parmigiano-Reggiano
cheese, plus more for
serving
Kosher salt and pepper
1 lb. jumbo lump
crabmeat
- In a large saucepan of
salted boiling water, cook
pasta until almost al dente,
5 to 7 minutes. Add aspara-
gus and cook until pasta
is al dente and asparagus
is crisp-tender, about 2
minutes longer. Reserve
1 cup of the cooking water,
then drain well. - Meanwhile, in a very large
skillet, melt butter with basil
sprigs over moderate heat.
Add pasta and asparagus,
(^1) / 4 cup cheese, and (^1) / 2 cup
cooking water. Cook over
moderate heat, tossing, until
pasta is coated in a light
sauce, 3 to 5 minutes; add
more of the cooking water
if needed. Season pasta
generously with salt and
pepper. Gently fold in crab
and cook until hot, 1 to 2
minutes. Discard basil sprigs.
Garnish with basil leaves and
serve, passing more cheese
at the table.
—MICHAEL HUDMAN;
ANDY TICER
WINE Minerally Italian white:
2016 Antinori Tenuta Guado
al Tasso Vermentino.
- Light a grill or heat a cast-
iron skillet. Drizzle scallions
with olive oil and season with
salt and pepper. Grill over
moderately high heat, turning
once, until lightly charred,
about 2 minutes. Let cool,
then chop scallions coarsely. - In a pot of salted boiling
water, cook pasta until al
dente. Reserve 1 cup of the
cooking water, then drain
pasta. Drizzle with olive oil
and toss to coat. - Wipe out pot and heat 2
tablespoons olive oil until
shimmering. Season scallops
with salt and pepper. Add to
pot and cook over high heat,
stirring once or twice, until
very lightly browned in spots
and just firm, about 30 sec-
onds. Using a slotted spoon,
transfer them to a plate.
4. In the same pot, cook
charred scallions with capers
and olives over moderately
high heat, stirring, until fra-
grant, about 30 seconds. Add
tomatoes and reserved pasta
water and cook, scraping up
any browned bits from bot-
tom, until bubbling, about 5
minutes. Add pasta and cook,
stirring, until sauce is slightly
reduced and pasta is coated,
3 to 5 minutes.
5. Fold scallops and parsley
into pasta and season with
salt and pepper. Transfer to
shallow bowls or a platter.
Drizzle with olive oil and
serve. —CHRIS PAINTER
WINE Savory Italian white:
2014 Garofoli Verdicchio dei
Castelli di Jesi Podium.