Updated Nov 24, 2014Chatelaine
cavatappi or scoobi do pasta, about 4 cups
small bunch of fresh dill
sliced oil-packed sun-dried tomatoes, about 8
fresh spinach, or 1 bunch spinach, trimmed and coarsely chopped
crême fraîche, or double cream
freshly ground black pepper
2 120-g cans
- Fill a large pot with water and bring to a boil over high. Cook pasta following package directions until al dente, 8 to 12 min.
- Meanwhile, finely chop ½ cup (125 mL) dill. Thinly slice sun-dried tomatoes. Place both in a large bowl along with spinach, crème fraîche, salt and pepper. Stir to combine. Drain crab, then press with paper towels to remove excess liquid. Once pasta is cooked, drain well, then add to ingredients in bowl. Stir to evenly coat. Gently stir in crab. Taste and add more salt and pepper, if needed. Serve immediately.