clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bucatini with Fresh Crab, Asparagus, & Butter-Pecorino Sauce

Bucatini with Fresh Crab, Asparagus, & Butter-Pecorino Sauce

  • Yield: 4-6 servings 1x


  • 1 lb bucatini pasta (linguine or spaghetti would also work great)
  • 1 bunch of asparagus
  • 1 tablespoon olive oil
  • ½ stick of unsalted butter
  • 1 shallot, finely minced
  • 2 garlic cloves, grated or pressed
  • Pinch of red pepper flakes
  • 1 cup pecorino romano cheese, plus more for serving
  • Juice and zest of 1 lemon
  • ¼ cup fresh basil, chopped, plus more for serving
  • Salt and pepper, to taste
  • 2 cups jumbo lump crab meat


  1. Bring a large pot of water to a boil and season liberally with salt. Add the pasta and cook, according to package directions, until just shy of el dente. During the 2 minutes of cooking, add the asparagus to the pot.
  2. Reserve 1 cup of the pasta cooking liquid (I usually use a glass measuring cup to scoop out some water from the pot). Drain both the asparagus and the pasta. Thinly slice the asparagus into bite-sized pieces.
  3. While the pasta is cooking, heat a large skillet over medium heat and add the oil and butter. Once the butter is melted, add the shallot and garlic and cook for a few minutes.
  4. Lower the heat to medium-low and add the red pepper flakes, pasta, asparagus, cheese, lemon zest and juice, and basil.
  5. Toss the pasta with the other ingredients until evenly coated, adding a splash of the reserved pasta water here and there to add enough moisture (you may not need the entire cup of water).
  6. Add the jump lump crab meat and gently toss with the other ingredients just to warm it through. You don’t want to completely break up the crab pieces; larger chunks are really nice here. Season, to taste, with salt and pepper.
  7. Serve the pasta immediately, garnished with additional cheese and basil.