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Mark Bittman’s pasta with soft-shell crabs

Looking for a quick way to make a nutritious meal? Well, you're in luck. In his latest installment of “How to Make Everything TODAY,” celebrated food writer and New York Times columnist Mark Bittman shares his recipe for pasta with soft-shell crabs. Check it out:Best-selling cookbook author Mark Bittman is the creator and author of the popular New York Times weekly column "The Minimalist," and

Looking for a quick way to make a nutritious meal? Well, you're in luck. In his latest installment of “How to Make Everything TODAY,” celebrated food writer and New York Times columnist Mark Bittman shares his recipe for pasta with soft-shell crabs. Check it out:





Pasta with soft-shell crabs

By Mark Bittman, chef, cookbook author and New York Times columnist

Best-selling cookbook author Mark Bittman is the creator and author of the popular New York Times weekly column "The Minimalist," and one of the country's best-known and most widely admired food writers. His flagship book, "How to Cook Everything" (John Wiley and Sons, 1998), is currently in its fourteenth printing and has, in its various formats, sold more than a million copies.