Before we roll up our sleeves and work: something rich and quick: pasta with crab and creme fraiche

Yes, ragazzi, we share lots of healthy recipes on this site, don't we?  Some of you may be wondering if you're ever going to see Annalena cook something other than tofu again.


Well, worry not.  Everything in balance, although this lunch dish is certainly one that you will have to balance along the way, with some tofu, or steamed greens.

The recipe is an adaptation of one which David Tanis posted in the Times. Annalena was fascinated because Chef Tanis revealed his distaste for brunch - a distaste which Annalena shares, and which she's discussed here before.   Bloodsport before a meal is not really Annalena's idea of working up a good appetite.  And then to sit down to a bad drink,  mediocre food, with noise, people bumping into you, and so on and so forth.  So, no carini, Annalena does NOT do brunch.  She WILL for the Texas princess and the Empress of cosmetics when they come visiting, but as a general rule, Annalena and the Guyman eat weekend lunches and stay far from the madding crowds (Annalena has always harbored a fantasy of being Bathsheba Everdene.  The name... and Julie Christie... and being pursued by the over the top hot Alan Bates... Oh hell, ragazzi, see the movie).

But back from the digression.  This recipe comes together so quickly you will not quite believe it.  And you probably will not quite believe it when you buy the ingredients and see the cost.  BUT... ragazzi, pazienza.  First of all, think for a minute:  putting aside drinks, what did you pay the last time you went out for brunch?   Annalena just checked the brunch menu of her favorite cookshop, and the entrees ranged from 15-20.  Keep that in mind.  For this recipe, you will need a pound of fresh pasta (Annalena paid 5 dollars for it), and a cup of creme fraiche (that was another 4), and a pound of crab meat (the lump.  NOT jumbo lump, and  that was 30).  Then you need some fresh herbs and some mustard, both of which you probably have in the house.    So, you will have spent a bit over 40 dollars for the ingredients here, which will easily serve 4 people, and maybe more if you serve something like a salad.  Let us say, however, that you are going to serve four.  Here's how you do it. And do not blink, because you'll miss something.

Put a large part of salted water to boil, and put a wide skilled along side of it.  C hop up a small bunch of parsley, a few scallions, and put them to the side.  If you like things spicy, then remove the veins and seeds of a hot green pepper, and chop that too.  Annalena left out this step.

Put a cup of creme fraiche into the pan, and warm it over medium heat, while you add three tablespoons of smooth dijon mustard.  Stir it all together.  Now pour in the crab and turn it into the creme fraiche until it's coated well.  Add a pinch of cayenne pepper, and your sliced greens.    Taste, and correct for salt and pepper.

Now, how long did that take you, do you think?  And was the hardest thing you did, chopping the greens?

You're on your way.  Dump the pound of fresh pasta (you CAN use dry, but fresh is better here), into the boiling salt water, and cook it to al dente.  Five minutes, maybe.  Pull it out with tongs, throw it into the creme fraiche sauce, turn it around in that unctious stuff, at medium heat.

Serve it up.  If there are only 2-3 of you, take out half the sauce and save it for another occasion. Like midnight snacks, or a reprieve after an awful meal.  

The only thing you might add to this is a crispy salad,  and Annalena suggests serving a sparkly beverage with it.

In all, you'll be in the kitchen for about 20 minutes,  you'll have a luscious dish, and not only have you beaten the brunch crunch, you have something new in your arsenal, in case, for example, you're roasting some meat for dinner and want a nice first course.

Go with it, ragazzi. Quick and rich.    Because next time, things won't be so quick.  They will be easy, but you're gonna need to be willing to spend some time getting to know your kitchen better, as we make cabbage onion cheese pie.  Alla prossima.