perciatelli pasta

I have a new favorite variety of pasta.

Have you ever had or heard of perciatelli pasta? I hadn’t until I enjoyed it in a wonderful cold pasta salad that my cousin, Michelle, made for a family gathering. The only place I’ve been able to find it is at Fry’s, but it’s possible I haven’t looked hard enough.

Perciatelli, also known as bucatini, are hollow pasta strands that are thicker than spaghetti. Spaghetti, fettucini, or linguini may be substituted in the recipe.

The lump crabmeat I prefer to use is the Phillips brand, which can be found at Costco.

Perciatelli Pasta with Crabmeat and Peas

1 pound perciatelli pasta
Salt
1/2 cup thinly sliced green onions, white and light green parts, reserve green tops for garnish
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 cup fresh or thawed frozen peas
1 pound lump crabmeat, picked over
Freshly ground black pepper
2 teaspoons fresh lemon juice
2 tablespoons grated Parmesan
1/4 teaspoon red pepper flakes
1/3 cup chopped Italian parsley, divided

Cook the perciatelli in a large pot of well-salted boiling water until al dente, according to package directions. Reserve 1 cup of cooking water, then drain the pasta.

While pasta water comes to a boil, cook spring onions in 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat, stirring occasionally, until softened, about 2 minutes.

Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and cook for 1 minute.

Add the crab and cook until heated through about 2 minutes.

Add lemon juice, Parmesan, red pepper flakes, and the remaining tablespoon each of oil and butter and stir to combine well. Add the cooked pasta and the remaining 1/2 cup of the cooking water to moisten if necessary.

Remove from heat and stir in all but 2 tablespoons parsley. Serve pasta sprinkled with remaining parsley and thinly sliced green onion tops.

Serves 6