![Thin Spaghetti with Crab and Asparagus](https://cdn.statically.io/img/www.foodandwine.com/thmb/u-7KWuD_5MCkiccOW-VPWzYh0Z0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/thin-spaghetti-with-crab-and-asparagus-XL-RECIPE0517-a53d7581497d461ab67ec26b703d3e8f.jpg)
Ingredients
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1 pound thin spaghetti
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1 pound asparagus, trimmed and cut into 1-inch pieces
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1 stick unsalted butter
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2 basil sprigs, plus leaves for garnish
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1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
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Kosher salt
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Pepper
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1 pound jumbo lump crabmeat
Directions
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In a large saucepan of salted boiling water, cook the pasta until almost al dente, 5 to 7 minutes. Add the asparagus and cook until the pasta is al dente and the asparagus is crisp-tender, about 2 minutes longer. Reserve 1 cup of the cooking water, then drain well.
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Meanwhile, in a very large skillet, melt the butter with the basil sprigs over moderate heat. Add the pasta and asparagus, the 1/4 cup of cheese and 1/2 cup of the cooking water. Cook over moderate heat, tossing, until the pasta is coated in a light sauce, 3 to 5 minutes; add more of the cooking water if needed. Season the pasta generously with salt and pepper. Gently fold in the crab and cook until hot, 1 to 2 minutes. Discard the basil sprigs. Garnish with basil leaves and serve, passing more cheese at the table.