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Culinary CPR: Crab & Asparagus Pasta with White Wine & Lemon Caper Sauce

Summary: Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's own recipe for Crab and Asparagus Pasta with White Wine and Lemon Caper Sauce.
Air Date: 4/6/16
Duration: 10 Minutes
Host: Dr. Mike Fenster
Guest Bio: Luca Paris, Chef
Luca Paris wineGianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.

Luca, as he is known to everyone, had a dream of opening his own restaurant since starting as a busboy at a family style Irish pub in New York at the age of 14.  Having been born in Italy, it would have to be a Mediterranean style restaurant and he never lost sight of his dream. He graduated from Johnson & Wales University 1989, where he met his wife of 22 years.

He began his professional career at Doral Arrowwood, a hotel and conference center in Westchester County, New York, but his first experience with his own culinary business began at the age of 22 opening a gourmet store in New York City called Gianluca’s Salumeria. This business flourished and spun off a very successful catering business.  While owning his own businesses, he honed his restaurant skills as the Manager of a fine dining Italian restaurant in Westchester County, New York before moving to Keene, New Hampshire, in the heart of New England where his wife Lindy grew up, to pursue his dream of a Mediterranean style restaurant.  

Luca has always had a love for entertaining through his food so Luca has his own weekly talk radio show, What’s Cooking with Luca Paris, and has had such notable guests as Mary Ann Esposito, host of Ciao Italia and will be a featured chef on an upcoming episode of Ciao Italia. Luca has been a featured chef in the national culinary magazine Culinary Trends. He is a monthly guest on “Cook’s Corner” segment on ABC's WMUR Channel 9 in New England. Luca is also the host of his own cooking show, also titled A Culinary Journey with Luca Paris, locally produced for Cheshire TV, the local cable access station for Keene and surrounding towns and can be seen in the Manchester, New Hampshire area and around the country on cable access stations. His show is one of the most downloaded shows by cable access stations around the nation. Luca has created his own Culinary Journey You Tube Channel, where all the episodes from his TV show can be seen. Luca was also a featured chef on the Resort Network in 2008 and 2009 and is a Chef Ambassador and spokesman for Roland Foods, doing live cooking demonstrations and cooking features on the Roland Foods You Tube channel. Most recently, Chef Luca was selected to compete on the new Food Network show, Guy's Grocery Games, which aired in December 2013 and he won! In 2011 Luca was selected as a New Hampshire Celebrity Chef and nominated for Restaurateur of the year. Luca loves to entertain while teaching about culinary arts. His philosophy is that food should be fun and entertaining and some of the best dishes come from the mistakes! He begins filming his new show, Kids in the Kitchen with Luca Paris, in January 2014.

In addition to his culinary accomplishments, Luca is a serious community supporter and an advocate for charitable organizations. He was on the board of directors of the Keene Chamber of Commerce, and was instrumental in promoting several local restaurants in a special week-long television segments on the local ABC affiliate. He was a founder of the “Keene Snow and Ice Festival” and the reinvented “Taste of Keene” event which supported Meals on Wheels for the elderly. In 2011 and 2012, Luca organized Keene Restaurant week, bringing local restaurants together. Luca has also taught adult culinary courses and has been a guest lecturer at Keene State College. He supports a culinary scholarship that he created, “The Culinary Journey Scholarship Fund,” to help a local high school student going to hospitality or culinary school. He will be teaching classes at the famed Stonewall Kitchen in Maine in the summer of 2014.

Luca was awarded the top honor of New Hampshire Chef of the Year from the New Hampshire Lodging & Restaurant Association for 2013.

Luca feels he has just begun his culinary journey and enjoys sharing it with guests and audiences everywhere and is looking forward to his next adventure.
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Culinary CPR: Crab & Asparagus Pasta with White Wine & Lemon Caper Sauce
In this segment, Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's own recipe for Crab and Asparagus Pasta with White Wine and Lemon Caper Sauce.

Spring Time Seafood Treat

  • 8 ounces of your favorite dried pasta (either ancient grains like Einka, Kamut or genuine dried Italian pasta recommended
  • 16 ounces of crab (fresh if you can get it)
  • 1 bunch fresh asparagus (baby or pencil preferred)
  • 1 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 2 Tbsp. minced shallot
  • ¼ cup chopped parsley
  • 2 Tbsp. fresh thyme
  • 1 Tbsp. capers
  • ¼ cup white wine
  • 2 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • ¼ cup grated pecorino cheese
  • Salt and pepper to taste
  • High quality extra virgin olive oil to drizzle
  • Basil ribbons to garnish


Bring a large pot of salted water to a boil. If you cannot find baby or pencil asparagus, fresh asparagus may be used but make sure to peel the stems and discard the woody bases. Add the asparagus and blanch for about 1-2 minutes, the exact time will depend on the thickness. Remove and shock in an ice bath. Cut into bite size bits, approximately ½ inch in length and set aside. This step can be done up to a day ahead of time.

Heat a large pot of salted water and bring to a boil. Cook the pasta according to directions for al dente. Drain and remove; reserving 1 cup of pasta water. In a large sauce pan (big enough to hold pasta plus ingredients) heat the olive oil over medium heat. Add the garlic and shallot, and cook the garlic until it just begins to color; 1-2 minutes. Add the wine and cook until almost all the liquid is gone. Add the crab and asparagus and cook another 1-2 minutes. Add the pasta, and add the reserved pasta water as needed to prevent scorching or sticking. Add the parsley, thyme, capers, lemon juice and zest. Season and continue to cook for another 1-2 minutes. Add the cheese, fold in and remove from the heat. Season with salt and pepper.

Drizzle with high quality olive oil, re-season if needed, garnish with basil ribbons (chiffonade cut) and serve.

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