Spicy Crab Spaghettini with Preserved Lemon

Yield: Makes 4 (first course) servings

Total Time: 20 minutes

(not including preserved lemons)

 

Ingredients

• 1/2 lb. spaghettini (thin spaghetti)
• 1/2 cup chopped red onion
• 1/4 cup extra virgin olive oil
• 1 to 2 tsp sambal oelek or Sriracha sauce
• 1/2 pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 lb. thawed frozen king crab legs)
• 2 pieces preserved lemon, pulp discarded and rind rinsed and finely chopped (1 tablespoon). We recommend Les Moulins Mahjoub Preserved Lemon.
• 1/3 cup finely chopped flat-leaf parsley
• 2 Tbl salted butter

Preparation

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.

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