Spaghettini with Crab and Spicy Lemon Sauce
A luxurious pasta dish combining delicate spaghettini with sweet lump crabmeat in a zesty lemon sauce, enhanced with garlic, anchovy paste, and a kick of crushed red pepper. Finished with fresh parsley and optional prosciutto for an elegant Italian-inspired meal.
Ingredients
- •¾ pound spaghettini
- •4 tablespoons extra-virgin olive oil
- •1 clove garlic
- •¼ cup lemon juice
- •1½ teaspoons anchovy paste
- •1 teaspoon lemon peel
- •½ teaspoon dried crushed red pepper
- •1½ cups fresh parsley
- •8 ounces lump crabmeat
- •3 ounces prosciutto
- •sliced crosswise
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
10 min
- 2.
Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
5 min
- 3.
Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.
4 min
