Random header image... Refresh for more!

perciatelli pasta

I have a new favorite variety of pasta.


Have you ever had or heard of perciatelli pasta? I hadn’t until I enjoyed it in a wonderful cold pasta salad that my cousin, Michelle, made for a family gathering. The only place I’ve been able to find it is at Fry’s, but it’s possible I haven’t looked hard enough.

perciatelli top view

Perciatelli, also known as bucatini, are hollow pasta strands that are thicker than spaghetti. Spaghetti, fettucini, or linguini may be substituted in the recipe.

lump crab

The lump crabmeat I prefer to use is the Phillips brand, which can be found at Costco.

Perciatelli Pasta with Crabmeat and Peas

Perciatelli Pasta with Crabmeat and Peas

1 pound perciatelli pasta
1/2 cup thinly sliced green onions, white and light green parts, reserve green tops for garnish
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 cup fresh or thawed frozen peas
1 pound lump crabmeat, picked over
Freshly ground black pepper
2 teaspoons fresh lemon juice
2 tablespoons grated Parmesan
1/4 teaspoon red pepper flakes
1/3 cup chopped Italian parsley, divided

Cook the perciatelli in a large pot of well-salted boiling water until al dente, according to package directions. Reserve 1 cup of cooking water, then drain the pasta.

green onion

While pasta water comes to a boil, cook spring onions in 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat, stirring occasionally, until softened, about 2 minutes.

saute green onion

add peas

Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and cook for 1 minute.

add crab

Add the crab and cook until heated through about 2 minutes.

add butter and oil

Add lemon juice, Parmesan, red pepper flakes, and the remaining tablespoon each of oil and butter and stir to combine well. Add the cooked pasta and the remaining 1/2 cup of the cooking water to moisten if necessary.

Perciatelli Pasta with Crabmeat and Peas2

Remove from heat and stir in all but 2 tablespoons parsley. Serve pasta sprinkled with remaining parsley and thinly sliced green onion tops.

Serves 6

Perciatelli Pasta with Crabmeat and Peas1

Print pagePDF pageEmail page
Related Posts with Thumbnails


1 Marissa { 06.25.14 at 8:50 AM }

YUM! Definitely want to make this!

2 Tram Mai { 06.25.14 at 11:19 AM }

I’ll be having Chef Stephen make this!!! Yummy wow!!!! 🙂

Leave a Comment