Crab dish rich simple, dinner

This dish is simple, rich and creamy -- good enough for company. The original recipe calls for 7 ounces of crabmeat, but because it's widely available in 8-ounce containers these days, we upped the amount accordingly.

Serve with a salad. Adapted from "Fish: Recipes From the Sea" ("Silver Spoon" archives; Phaidon, March 2012).

Farfalle With Crab

4 servings

Ingredients

Salt

8 ounces dried farfalle pasta

8 whole artichoke hearts or 16 artichoke heart halves (7 ounces total, drained, from a can or jar)

2 medium (3 1/4 to 4 ounces total) shallots

8 ounces lump or jumbo lump crabmeat

2 tablespoons olive oil

2 tablespoons unsalted butter

Scant 1/2 cup lukewarm water

Scant 1/2 cup heavy cream

Freshly ground black pepper

Directions

Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt, then add the pasta; cook according to the package directions. Drain in a colander.

Meanwhile, drain the artichoke hearts, then cut each whole one into quarters or each half into 2 pieces. Mince the shallots to yield about 1/3 cup. Pick over the crabmeat to remove any cartilage, taking care to keep the lumps of crab as intact as possible.

Combine the oil and butter in a large nonstick skillet or saute pan over low heat. Once the butter has melted, add the shallots and stir to coat. Cook for 5 minutes, until softened, then add the lukewarm water, artichoke hearts and crabmeat. Cook for 15 minutes, stirring a few times.

Stir in the cream, then season with salt and pepper to taste. Cover and cook for 2 or 3 minutes. Uncover and add the pasta, stirring until well-incorporated. Increase the heat to medium-high, stirring constantly, just until the pasta is heated through but not long enough to let the sauce come to a boil. Taste and adjust the seasoning as needed.

Divide the mixture among individual bowls (preferably warmed). Serve right away.

Nutrition per serving: 490 calories, 16g protein, 49g carbohydrates, 25g fat, 11g saturated fat, 105mg cholesterol, 650mg sodium, 3g dietary fiber, 5g sugar.