Ingredients

• 1 1/2 cups Italian bread crumbs, eyeball it
• Handful flat-leaf parsley, chopped
• 1/2 cup Parmigiano-Reggiano, a couple of handfuls
• 1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling
• 3 to 4 cloves garlic, finely chopped
• 4 tenderloin steaks, 1 inch thick, cut into bite sized pieces
• Salt and pepper
• 5 to 6 cups arugula, chopped
• 1 lemon, juiced
• Spicy Crab and Vermicelli, recipe follows

Directions

Spicy Crab and Vermicelli:

1 pound vermicelli

Salt

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 tablespoon butter, cut into small bits

1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level

2 cloves garlic, chopped

2 shallots, thinly sliced

1/2 pound shiitake mushrooms, stemmed and thinly sliced

1/4 cup dry sherry or Marsala

8 ounces, drained weight, lump crabmeat, shredded

1 (28-ounce) can crushed San Marzano tomatoes

1/4 cup half-and-half or cream, eyeball it

1 pound thin spaghetti

Shredded Romano or Parmigiano, your pick, optional

10 to 12 basil leaves, shredded

Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.

While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.

Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

Yield: 4 servings

Prep Time: 5 to 10 minutes

Cook Time: 20 minutes

Ease of preparation: easy