Crab Pasta with Lemon Gremolata

Ingredients

• 1 pound spaghetti
• 5 Tablespoons butter (unsalted )
• 2 Tablespoons olive oil (extra virgin)
• 2 cloves garlic (grated or minced)
• 1 teaspoon Calabrian chilies (chopped, or 1/2 teaspoon crushed red pepper flakes)
• 1/2 cup dry white wine
• 1 pound crab meat (2 cups)
• 1 lemon (juiced (zest reserved))
• Salt
• Fresh basil leaves (to garnish)
• 3/4 cup parsley
• 1 teaspoon lemon zest (from juiced lemon above)
• 3 cloves garlic
• Kosher salt (to taste)

Instructions

1. 1

   --- Pasta ---

2. 2

   Cook 1 pound spaghetti according to package directions. Drain and reserve 1 cup cooking water.

3. 3

   Meanwhile, in a large skillet over medium high heat heat the 5 Tablespoons butter and 2 Tablespoons olive oil. Once the butter is melted, add 2 cloves garlic and 1 teaspoon Calabrian chilies (or pepper flakes) and cook for 30 seconds, until fragrant.

4. 4

   Add ½ cup dry white wine and bring to a boil. Then, reduce heat to a simmer and cook for 8 minutes. Remove from heat and add 1 pound crab meat, cooked spaghetti and lemon juice. Toss to combine. Taste and season with salt. Add ¼ cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with gremolata and enjoy!

5. 5

   --- Gremolata ---

6. 6

   By Hand: Finely chop the ¾ cup parsley, 1 teaspoon lemon zest, and 3 cloves garlic. Combine in a small bowl and season with a pinch of kosher salt.

7. 7

   Food Processor: Place herbs, whole garlic cloves, and lemon zest in the food processor and pulse until everything is finely chopped and combined. Season with a pinch of kosher salt.