Crab Spaghetti

Ingrédients

• 2 tbsp lemon juice + 2 tsps lemon zest, set aside
• 6 tbsp salted butter, divided
• 1/2 cup shallot, minced
• 1 1/4 tsp salt, divided
• 8 large garlic cloves, minced
• 1 cup white wine
• 2 tbsp chopped calabrian chilis
• 1 tbsp tomato paste
• 12 oz spaghetti
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 cup - 1 cup pasta water
• 1 lb lump crab meat (you can get away with 1/2 pound as well but for special occasions go big or go home!

Préparation

1. 1

   Zest the lemon and set aside for later.

2. 2

   Bring a large pot of water to a rolling boil. Season generously with salt. It should taste almost as salty as the sea.

3. 3

   While the water comes to a boil, heat a large skillet with high sides to a medium heat. Add two tablespoons of butter. Add the shallot and turn the heat down to medium low. Sweat the shallot until it becomes soft, about 4 minutes. Stir frequently. Add the garlic and 1/4 teaspoon salt. Give it a stir and cook for one minute.

4. 4

   Add the white wine. Bring to a boil and reduce to a simmer. Simmer until the wine has reduce by half. While the wine simmers, drop the pasta into the water to cook. Once the wine has reduce stir in the tomato paste, calabrian chiles and another 1/2 teaspoons salt. Stir to combine them with the wine.

5. 5

   Add the lemon juice to the shallot mixture. Cut the remaining butter into a few pieces. Slowly whisk the butter in one piece at a time, making sure each piece of butter has melted before you add the next. Season to taste with salt and pepper.

6. 6

   Use tongs to transfer the aldente pasta to the tomato butter sauce. Add last 1/2 teaspoon salt, reserved lemon zest and parsley. Toss to combine. Add more pasta water as necessary to reach desired consistency. Season to taste with salt and pepper. Add the crab to the pasta, GENTLY toss the crab in just to heat it through. Garnish with parmesan cheese if desired.