Crab Pasta alla Salsa Verde

Ingredients:

For the pasta:

• ¾ pounds of your favorite pasta
• ½ pound backfin crabmeat, picked through for shells
  

For the salsa verde:

• 1 bunch Fresh Italian Parsley
• 1 cup fresh arugala or spinach
• 1 tablespoon white vinegar
• 1 teaspoon capers, drained
• 1 tablespoon minced garlic (store-bought)
• 1 teaspoon anchovy paste
• 1 teaspoon pine nuts
• 1 tablespoon 100% olive oil

Preparation Instructions:

Fill a large pasta pot with cold water (about ¾ of the way full) and place the pot over high heat. When the water comes to a boil, add the salt and pasta, pushing it under the water as it softens. Stir the pasta to ensure it does not stick, and follow the packaging instructions for cooking time; spaghetti usually takes about 7 to 10 minutes. When the pasta is finished cooking, drain it well.
In a medium saucepan over high heat, fill it halfway with water. Blanche the parsley and spinach, by dropping them into the hot water and letting them sit for 30 seconds.
Transfer them directly from the hot water into a standing blender. Add in the vinegar, capers, garlic, anchovy paste, pine nuts, 100% olive oil, and ½ cup water and cover it with a lid. Pulse until all of the ingredients are well combined. If the ingredients do not mix, add in another tablespoon of water and pulse again. With a spatula, transfer the mixture into a wide bowl and let it sit to steep.
When the pasta is done cooking add in the crabmeat and toss. Let it cool slight and then place in a large bowl with some of the salsa verde and toss again. The amount you use is really up to you. I would suggest using up to half and storing the remaining salsa verde for another day. Serve the pasta directly from the bowl. Makes 4 servings

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