Recipe: Thin Spaghetti with Crab and Asparagus

Succulent crab and crisp asparagus pair well in this pasta dish.

This recipe, created by Andy Ticer and Michael Hudman, appears on 


  • 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
  • Pepper
  • 1 pound jumbo lump crabmeat

For the full recipe, click here.

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