Spaghetti With Lemon and Crab

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

Spaghetti with lemon and crab (R) with Greek Village Salad

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.


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