From The Tuscan Sun Cookbook…although a real Italian would not combine cheese with seafood, you can be a bit blasphemous here in the States. 🙂 This is great in the spring and summer, especially, since it’s light and lovely.
Spaghetti with Lemon and Crab
1 lb. spaghetti
1 lb. crabmeat
2 tbsp. EVOO
1/4 c. white wine
1/2 c. lemon juice (from 2 lemons, because I like lemon)
1/2 tsp. salt
fresh ground pepper, to taste
1/2 c. grated Parm
1/2 c. flat-leaf parsley, chopped, or 1/4 c. dried parsley
Bring the water to boil, salt it, and add pasta.
While the pasta cooks, add the crabmeat to the olive oil in a large skillet over low heat. Warm it briefly. Add the wine, bring it quickly to a boil, and immediately turnt he heat to low. Styir in the lemon juice and seasonings.
Drain the pasta, reserving 1/2 c. of pasta water. Pour the pasta into the pan with the crab. Toss in 1/4 c. of the Parm and the parsley. If the pasta needs more liquid, add some of the reserved pasta water. Serve in bowls, sprinkling with remaining cheese.