Spicy Crab Spaghettini with Preserved Lemon
Yield: Makes 4 (first course) servings
Total Time: 20 minutes
(not including preserved lemons)
Cook spaghettini in a pasta pot of boiling salted water (3 Tbl salt for 6 quarts water) until al dente.
Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, than add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.
Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.
Author: Gourmet Magazine, May 2008 - Adapted from Sydney Seafood School in Sydney, Australia. We found this recipe at epicurious.com.