SPICY CRAB SPAGHETTINI WITH PRESERVED LEMON

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Spicy Crab Spaghettini With Preserved Lemon image

The brininess of preserved lemons brings out the sweetness of the king crab you'll find in each twirl of pasta.

Categories     Citrus     Pasta     Shellfish     Quick & Easy     Dinner     Lunch     Lemon     Seafood     Crab     Gourmet     Australia     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (first course) servings

Number Of Ingredients 8

1/2 pound spaghettini (thin spaghetti)
1/2 cup chopped red onion
1/4 cup extra-virgin olive oil
1 to 2 teaspoons sambal oelek or Sriracha sauce
1/2 pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 pound thawed frozen king crab legs)
2 pieces preserved lemon , pulp discarded and rind rinsed and finely chopped (1 tablespoon)
1/3 cup finely chopped flat-leaf parsley
2 tablespoons salted butter

Steps:

  • Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons 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, then 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.

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