Crab and Tenderstem Tagliatelle

Tenderstem (aka broccolini) is a member of the Brassica family and related to Brussels sprouts, cauliflower and cabbage and is is a cross between broccoli and Chinese kale. Tenderstem originates in Japan.  The flavor is sweet, with notes of both broccoli and asparagus. For more tenderstem recipes, click here.  A deliciously light meal that was easy to prepare and full of nutritional goodness!

Serves 2
recipe adapted from TasteItalia
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300g tagliatelle
3 tablespoons extra-virgin olive oil
200g tenderstem broccoli, chopped
2 garlic cloves, peeled, finely sliced
3 tomatoes, seeds removed, diced
100g white crab meat
grated zest and juice of 1/2 a lemon
handful of basil leaves, finely chopped
salt and freshly ground black pepper

Bring a saucepan of salted water to the boil and cook the pasta according to packet instructions, until al dente. Heat 2 tablespoons oil in a frying pan over medium heat, then add the broccoli and garlic, and fry until broccoli is tender, and coloring slightly on the tips. Increase the heat and add the tomatoes to the pan. Fry for a minute, then add the crab meat, lemon zest and juice. Toss gently until the crab is heated through. Season. Drain the tagliatelle, then add to the broccoli sauce with the basil and remaining olive oil. Serve immediately.

The Culinary Chase’s Note: There are times when I plan to make a dish and find out that the food item(s) I want to buy isn’t in the grocery store! This is a pet peeve of mine. It also always makes me wonder how much carbon footprint I’ve just created chasing a few ingredients around town. Broccolini wasn’t to be found but I did see rapini which I have always wanted to try. I’m glad I tasted the rapini before adding all of it to the pasta dish as it was quite bitter.  When in doubt, use broccoli if you can’t find tenderstem.  Reserve some of the pasta water as you may need to add a tablespoon or two to keep the noodles moist.