well, not really. but we did find snow crab on sale for $6/lb! ... and to offset the heavy carbon footprint, a few (buckets of) snowpeas and a handful of herbs from the yard. super simple for a weeknight (heh. especially since b shelled the crab before I returned home from work).
based on bittman's recipe, almost everything should already be in your pantry. he even okays the use of pasteurized, canned crab. we used a fresh paprika and dill pappardelle from pasta & co., and combined steps, since the pasta took only about a minute to cook. keep processes separate if using dry pasta, as the garlic will burn the moment you walk away. and, well ... burnt garlic tastes pretty much like ass.
crab and snowpea pasta
adapted from bittman's recipe of the day
salt to taste
1/3 cup extra-virgin olive oil
2 tbsps garlic, slivered or minced
2 dried red chilies, or to taste
2 - 3 handfuls snowpeas, washed and strings removed
1 pound pasta
1/2 pound crab meat, or more
1/4 cup fresh parsley, chopped
bring a large pot of water to a boil, and salt it. in a saucepan large enough to hold the cooked pasta, over med heat, add oil, garlic, chilies snowpeas, and a pinch of salt. cook, shaking pan (and adding a little pasta water), until garlic just begins to color and snowpeas turn bright green; turn off heat.
when water boils, cook pasta. when it is just about done, turn heat under oil back to low and add crab; stir once or twice. drain pasta (reserve a bit more of cooking water), and toss it in crab sauce to coat. if mixture seems a bit dry, add reserved cooking water or more olive oil. stir in parsley, adjust seasoning, and dust with grated parm.
postscript: some folks claim it's incorrect, adding parmesan to seafood, but I ask — how can it be wrong when it tastes so right?