BUTTERY CRAB PASTA WITH GOLDEN TOMATOES AND CHERVIL

“Most crab pastas don’t have enough crab — not this one! It’s highly decadent and perfectly crabby.”

SERVES 2 FOR MAINS, 4 AS AN APPETIZER

“If you can’t find chervil — which is not as popular outside of France as this mildly licoricey herb should be — use basil, mint or cilantro instead.”

250 g bucatini or linguine 4 tbsp unsalted butter ¼ cup grated Parmesan, plus more for serving 2 cups halved golden or red cherry tomatoes 1 scallion (white and green parts), thinly sliced ⅛ tsp red pepper flakes

Sea salt ½ cup fresh chervil leaves, divided 1 lemon, finely zested ½ lemon, juiced

Pepper 250 g lump crabmeat, picked over to remove stray shells

Olive oil, for drizzling

PREPARE PASTA 1. Bring large pot of heavily salted water to a boil. Add pasta and cook until al dente (usually a minute or two less than package directs). Reserve 1 cup of pasta water and drain pasta.

MAKE SAUCE

1. In large skillet over medium heat, melt butter. Whisk in ½ cup of pasta water and Parmesan. Then, stir in tomatoes, scallion, red pepper flakes and large pinch of sea salt, and simmer for 1 minute.

ASSEMBLE PASTA

1. Stir in pasta, ¼ cup of chervil, lemon zest and juice, and black pepper, to taste; toss until warmed through. Gently fold in crabmeat. Remove skillet from heat and serve sprinkled with Parmesan, remaining ¼ cup of chervil, drizzle of olive oil and sea salt, to taste.