Recipes, Recipes - Rosé d’Or

Spaghettini with Crab & Spicy Lemon Sauce

Serves 4

3/4 pound spaghettini
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large garlic clove, pressed
1/4 cup fresh lemon juice
2 teaspoons anchovy paste
1 teaspoon lemon peel
3/4 teaspoon crushed red pepper flakes
1 and 1/2 cups coarsely chopped fresh parsley, plus whole sprigs for garnish
8 ounces crabmeat, picked over
3 ounces prosciutto, sliced crosswise (optional)

1. Cook pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.
2. Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in the next 4 ingredients (lemon juice, anchovy paste, lemon peel & crushed red pepper flakes)
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 proscuitto, if desired. Drizzle with olive oil and garnish with parsley sprig.