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2. Meanwhile, melt the butter in a large sauté pan over medium heat. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.

3. Stir in the cream and basil, and cook until the mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.

linguine with two-olive tapenade

SERVES 4

The tapenade can also be served as a dip for crudités or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors, such as those suggested below.

½ pound linguine

1/3 cup pitted brine-cured olives, such as kalamata (about 16)

1/3 cup pitted ripe green olives, such as Picholine (about 18)

Finely grated zest of 1 lemon

2 garlic cloves

2 tablespoons plus 1/3 cup roughly chopped fresh flat-leaf parsley, plus whole sprigs for garnish

½ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

1 6-ounce can tuna packed in water, drained

1½ cups cherry tomatoes, quartered

1. Bring a large pot of water to a boil. Add the linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer the linguine to a colander; let drain, reserving ¼ cup cooking water.

2. Make the tapenade: In the bowl of a food processor fitted with the metal blade, combine the olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red pepper flakes. Process until the mixture is finely chopped and combined.

3. Transfer the linguine to a large serving bowl, and toss with the reserved cooking water. Add the tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.

FIT TO EAT RECIPE PER SERVING: 365 CALORIES, 9 G FAT, 13 MG CHOLESTEROL, 51 G CARBOHYDRATE, 912 MG SODIUM, 19 G PROTEIN, 5 G FIBER

oyster mushroom and chard ravioli

SERVES 6

1¾ cups homemade or low-sodium store-bought chicken stock

½ ounce dried oyster mushrooms

1 small bunch ruby chard (8 ounces)

1 sprig fresh thyme

2 teaspoons olive oil

1 ounce thinly sliced prosciutto

1 small onion, finely chopped

2 tablespoons grated Parmesan cheese

36 wonton wrappers, thawed if frozen

Pinch of coarse salt

1. Bring the stock and ½ cup water to a simmer in a small saucepan. Add the mushrooms. Let stand until soft, about 20 minutes. Remove the mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop. Set aside. Pour the soaking liquid through a fine sieve into a medium bowl; discard the solids. Return the soaking liquid to the pan; set aside.

2. Separate the leaves from the stems of the chard; reserve the stems. Coarsely chop the leaves. (You should have about 4 cups leaves.) Set aside. Cut the stems into ¼-inch dice. Add the stems and thyme to the soaking liquid in the pan, and bring to a simmer. Remove from heat; let stand 10 minutes. Pour through a fine sieve into a medium bowl. Reserve ¼ cup simmered chard stems for garnish; discard the remaining solids. Cover the broth, and set aside.

3. Heat the oil in a large skillet over medium heat. Add the prosciutto; cook, stirring occasionally, until crisp, about 5 minutes. Transfer to a plate. Add the onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes. Stir in the mushrooms and chard leaves. Cook, stirring occasionally, until the chard is wilted, about 5 minutes. Transfer to a medium bowl; let cool completely. Coarsely chop the prosciutto; stir into the chard mixture. Add the Parmesan, and stir to combine.

4. Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper. Brush the edges with water. Top each filled wrapper