Shelly's Recipe

SPAGHETTI WITH CRAB

Category: Pasta - Seafood

1/2 cup lemon juice
3/4 cup white wine
1/4 cup olive oil
5 cloves of garlic, minced
1/2 tsp red pepper flakes
4 roma tomatoes, diced
1 tsp grated lemon zest chopped
1/2 cup fresh chopped parsley
Salt & pepper
1 pound fresh or canned jumbo crab meat
1 pound of spaghetti, cooked al dente

While pasta is cooking, heat the oil in a saucepan, add the garlic until sizzling. Add the wine and reduce by half. Add the lemon juice, zest, pepper flakes, salt and pepper. Put aside until the pasta is cooked.

Once the pasta is cooked al dente, take one small cup of the pasta water and set aside. Drain the remaining pasta. Return the pasta in the pot back over the heat. Add the sauce, crab, tomatoes and parsley. Stir until well mixed being careful not to break up the crab too much. If the dish seems at all dry, add some of the reserved pasta water. Once all the ingredients are heated through, serve. Serves 4

Cooks Tip: If canned crabmeat has a metallic taste, soak it in ice water with a dash of lemon, and then drain and blot dry with paper towels.