Crab Spaghetti

Ingredients

• 2 tbsplemon juice, plus 2 tsp lemon zest, set aside
• 85 g (6 tbsp), dividedsalted butter
• 120 ml (1/2 cup)minced shallot
• 1 1/4 tsp, dividedsalt
• 8 large clovesgarlic, minced
• 240 ml (1 cup)white wine
• 2 tbspchopped Calabrian chillies
• 1 tbsptomato purée
• 340 g (12 oz)spaghetti
• 60 ml (1/4 cup)finely chopped flat-leaf parsley
• 120–240 ml (1/2–1 cup)pasta water
• 454 g (1 lb)lump crab meat

Instructions

1. 1

   Prepare the lemon

   Zest the lemon and set the zest aside for later.

2. 2

   Boil the water

   Bring a large pan of water to a rolling boil and salt it generously, until it tastes almost as salty as the sea.

3. 3

   Cook the aromatics

   As the water heats, warm a large, high-sided frying pan over a medium heat and add 2 tablespoons of butter. Add the shallot, lower the heat to medium-low and cook for about 4 minutes, stirring often, until soft. Stir in the garlic and 1/4 teaspoon of salt and cook for 1 minute.

4. 4

   Reduce the wine

   Pour in the white wine, bring it to the boil, then reduce to a simmer until it has reduced by half. While it simmers, add the spaghetti to the boiling water and cook it. Stir the tomato purée, Calabrian chillies and another 1/2 teaspoon of salt into the reduced wine.

5. 5

   Whisk in butter

   Add the lemon juice to the shallot mixture. Cut the remaining butter into a few pieces and whisk it in gradually, adding one piece at a time and letting each melt before adding the next. Taste and season with salt and pepper.

6. 6

   Toss and serve

   Use tongs to transfer the al dente pasta to the tomato-butter sauce. Add the final 1/2 teaspoon of salt, reserved lemon zest and parsley, then toss. Add pasta water as needed to reach your preferred consistency, and season to taste with salt and pepper. Add the crab and toss gently, just until warmed through. Garnish with Parmesan if desired.

What is crab spaghetti?

Crab spaghetti brings together pasta and seafood, a familiar pairing in Italian cooking, with a buttery sauce rather than a heavy cream-based one. This version balances sweet crab with lemon, white wine and the heat of Calabrian chillies.

The sauce comes together in the time it takes to cook the pasta, making it a useful choice for a relaxed dinner that still feels a little special.

Nutrition and macros by portion

The nutrition label shows one serving as written: 416 calories, 22g protein, 46g carbs, 13g fat.

The spaghetti supplies most of the carbohydrates, while butter contributes much of the fat. Crab provides the main protein, with smaller amounts also coming from the pasta. Pair a serving with a green salad or vegetables to add freshness and balance the plate.

The sauce’s key ingredients

Shallot and garlic: Cooking them gently softens their flavour and builds the savoury base. Keep the shallot over a lower heat so it turns soft without browning.

Wine and tomato purée: Reducing the wine concentrates its flavour, while tomato purée gives the sauce a little depth. Stir the purée and chillies in once the wine has reduced.

Butter and lemon: Whisking the butter in gradually helps it combine smoothly with the wine. Lemon juice and zest brighten the richness and bring a fresh, fragrant finish.

How to handle the crab

Lump crab: Fold it in at the end and toss gently; the aim is to warm it without breaking up the larger pieces. Since it is already cooked, it only needs a short time in the hot pasta.

Check for shell: Pick through the crab before adding it, as occasional small shell fragments can be easy to miss.

Getting the sauce consistency right

Pasta water: The starchy cooking water helps loosen and bring together the butter sauce. Add it a little at a time until the spaghetti is coated but not swimming in liquid.

Tongs: Transfer the pasta directly from its pan so a little cooking water comes along with it. Toss thoroughly before deciding whether the sauce needs more.

Timing the pasta and sauce

Start the sauce while the water comes to the boil, then cook the spaghetti as the wine reduces. This keeps the main components ready at roughly the same time.

Drain or transfer the pasta when it is al dente, as it will be tossed briefly in the hot sauce. Keep some pasta water back before moving the noodles.

What to serve alongside

A crisp green salad or simply cooked green vegetables make a fresh counterpoint to the buttery sauce. Crusty bread can also be served alongside to mop up any sauce left on the plate.

The pasta is already rich and savoury, so a light accompaniment works well without competing with the crab and chilli.

Recipe notes & tips

• Set aside the lemon zest before juicing the lemon.
• Keep the shallot moving as it softens so it does not catch on the pan.
• Reserve pasta water before the spaghetti is finished cooking.
• Whisk the butter in gradually to help the sauce stay smooth.
• Add the crab at the very end and toss gently to keep the lumps intact.

Variations

• Adjust the heat: Use fewer Calabrian chillies for a milder sauce.
• Use less crab: The recipe notes that 227 g (1/2 lb) can be used instead of the full amount.
• Add extra lemon: Serve with additional lemon juice at the table for a brighter finish.
• Finish with Parmesan: Add a little grated Parmesan as the recipe suggests, if desired.
• Change the herbs: Replace some or all of the parsley with another fresh herb that suits seafood.

Common mistakes to avoid

• Browning the shallot: Lower the heat and stir often so it softens gently.
• Adding butter all at once: Whisk it in piece by piece, allowing each addition to melt.
• Using too little pasta water: Add it gradually until the sauce coats the spaghetti.
• Overcooking the pasta: Cook until al dente, as it will be tossed in the hot sauce.
• Breaking up the crab: Fold it in gently and only warm it through.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a pan with a small splash of water, stirring carefully so the crab does not break up; avoid prolonged heating.

Frequently asked questions