Warning: I’m about to compare your body to a bowtie noodle. Let’s talk about pasta water. Think about it like a dreamy hot bath. You could fill your tub with nothing more than plain old hot water, but if you’re smart you add some bath salts, a little bubbly stuff, and it takes everything to the next level. Same goes for your pasta water. Plain water = fine pasta. Lots of kosher salt = amazing pasta with flavor in every bite no matter what you add to it (including in this crazy creamy crabby recipe).
½ pound (half a box) bowtie pasta
3 tablespoons unsalted butter
2 tablespoons minced garlic
2 tablespoons minced shallots
⅓ cup white wine
¾ teaspoon kosher salt, plus more for salting pasta water
⅓ cup heavy cream
8 ounces lump crab meat
1 generous handful (1 ½ cups lightly packed) arugula
Crab cake sando secrets revealed, starring Southern mayo.
Gruyère ensures you’re not covering up the flavor that is fresh lob$ter
In this case, it really is easy being green.