- 1 pound thin spaghetti
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 stick unsalted butter
- 2 basil sprigs, plus leaves for garnish
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Kosher salt
- 1 pound jumbo lump crabmeat
For the full recipe, click here.
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