Pappardelle are long, flat, wide noodles; fettuccine or linguine work just as well. We recommend chopping the peas slightly before cooking them; otherwise, they have a tendency to roll off the pasta when you eat.

　　

Ingredients

serves 6 to 8

　　Coarse salt

　　1 pound pappardelle

　　4 tablespoons unsalted butter

　　2 shallots, minced

　　2 pounds garden peas, shelled and roughly chopped (2 cups)

　　Freshly ground pepper

　　1 pound lump crabmeat, rinsed and picked over

　　1 cup heavy cream

　　1/4 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish

　　

Step 1

Bring a large saucepan of water to a boil, and generously add salt. Stir in the pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.

　　

Step 2

Meanwhile, melt the butter in a large sauté pan over medium heat. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.

　　

Step 3

Stir in the cream and basil, and cook until the mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.