I really like presents. Don’t you? I don’t understand people who hate birthdays because it reminds them they are a year older. Who cares if you’re getting old, be excited for the presents! I love birthdays, and Christmas, and valentine’s day, and any excuse for presents. Anyone who feels differently needs to have their head examined.  I used two birthday presents for this delicious summer recipe. I took the recipe from this beautiful cookbook my friend Kami got me.  I have a bunch more recipes dogeared and hope to share them with you in the near future.

I also used an amazing present from my friend Sherie to measure the wine that goes into the sauce. You can’t see how cool it is in the picture, but it’s a wine glass that has measurements for cooking on one side and measurements for drinking on the other side. Ahh Yeah!


  • One pound spaghetti
  • 2 cups cherry tomatoes
  • 3 TB olive oil, divided
  • 2 tsp dried marjoram, divided
  • 4 garlic gloves, minced, divided
  • Salt and pepper to taste
  • 2 ears corn
  • 1 cup frozen peas, thawed
  • 1 shallot, diced
  • 1/3 cup dry white wine
  • 3/4 cup chicken broth
  • 6 ounces fresh crab meat
  • 1/2 cup cream
  • 3 TB fresh parsley, chopped


1. Preheat the oven to 400 degrees.  Toss the tomatoes with 1 TB olive oil, 2 minced garlic cloves, 1 tsp marjoram and salt and pepper. Place in a baking dish and bake for about 15 minutes. Turn the oven off and keep the tomatoes warm in the oven.

2. Cook the pasta according to package directions. Drain and toss with 1 TB olive oil. Cover to keep warm.

3. Bring a large pot of water to boil, cook the corn for 2-3 minutes. Add the peas and cook for one more minute. Drain and rinse with cold water to stop cooking. Use a sharp knife to cut the corn kernels off the cob. Set aside.

4. Heat the remaining 1 TB of olive oil in a large skillet.  Add the shallot, 2 minced garlic cloves, and pancetta.  Cook about 3 minutes. Add the wine and cook about 2 minutes more.

5. Add the chicken broth and crab and bring to a simmer. Simmer for about 3 minutes. Pour in the cream, peas and corn and simmer one minute more. Turn off the heat and stir in the chopped parsley.

6. Pour the sauce over the spaghetti and toss to combine. Serve immediately topped with the roasted tomatoes.


Source: Adapted from La Tartine Gourmande Cookbook