top of page

Spaghettini with Crab and Spicy Lemon Sauce

['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', '1 1/2 teaspoons anchovy paste', '1 teaspoon lemon peel', '1/2 teaspoon dried crushed red pepper', '1 1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish', '8 ounces lump crabmeat, picked over', '3 ounces prosciutto', 'sliced crosswise (optional)']

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
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.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

​

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page