Best Spicy Crab Spaghettini W Preserved Lemon Recipes

Spicy Crab Spaghettini With Preserved Lemon image

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.

Spaghettini with Spicy Seafood image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled, deveined and tails removed
Freshly ground black pepper
8 ounces bay scallops or small sea scallops
12 ounces thin spaghetti
4 cloves garlic, thinly sliced
1/2 cup dry white wine
One 15-ounce can diced tomatoes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1/2 cup torn fresh basil leaves
Zest of 1 lemon, finely grated

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.