20-Minute Spicy Crab Pasta

Ingredients

• 1 lb tagliatelle (or other long pasta)
• 2 Tbsp extra virgin olive oil
• 2 Tbsp unsalted butter
• 3 medium cloves garlic, (finely chopped)
• 2 anchovy filets, (drained)
• 1 tsp red pepper flakes
• 1 lb lump crab meat, (picked through for shells)
• 1/3 cup dry white wine
• 1 tsp Kosher salt
• lemon juice and zest from 1 lemon
• 1/4 cup fresh parsley, (chopped, plus more for serving)
• 1/4 cup fresh dill, (chopped)
• 1 heaping Tbsp capers, (drained)
• 1/4 cup Parmesan, (grated, plus more for serving)
• 1/4-1/2 cup heavy cream
• Freshly ground black pepper

Instructions

1. 1

   Cook the pasta. Bring a large pot of water to a boil, then add about 1 Tbsp kosher salt. Add tagliatelle, then cook according to package directions, or until al dente. Reserve about ½ cup of pasta water, then drain pasta and set aside.

2. 2

   Begin making the sauce. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium-high heat. When hot, add 3 cloves chopped garlic, 2 anchovies, and 1 tsp red pepper flakes, then use a wooden spoon to break down the anchovies (they should melt into the sauce), cooking for about 2-3 minutes.

3. 3

   Finish the pasta. Add crab and cook until just heated through, about 1 minute, then deglaze with ⅓ cup white wine. Season with 1 tsp Kosher salt, then cook 1 minute more. Add drained pasta, lemon juice, lemon zest, ¼ cup chopped parsley, ¼ cup chopped dill, 1 Tbsp drained capers, and and ¼ cup parmesan. Stir to combine.

4. 4

   Add cream, then season. Pour in about ¼ cup of reserved pasta water and ¼ cup of heavy cream, then toss gently. If you want more of a sauce, add more reserved water and/or cream, otherwise taste and adjust seasoning as needed. Garnish with additional black pepper, Parmesan, and chopped parsley, then serve immediately.