Description
A simple dish made decadent with the addition of sweet dungeness crab.
Ingredients
- Kosher Salt
- 5 ounces, weight Dried Spaghetti Noodles, Or Other Long Strand Pasta
- 3 Tablespoons Quality Extra Virgin Olive Oil
- 1 Tablespoon Minced Garlic
- ¼ teaspoons Red Pepper Flakes, More To Garnish
- ½ Tablespoons Grated Parmesan Or Pecorino Cheese
- 5 ounces, weight Cooked Dungeness Crab Meat
- 1 teaspoon Fresh Lemon Zest
- 1 teaspoon Fresh Chopped Chives
- 1 Tablespoon White Truffle Oil, To Finish (or Quality Extra Virgin Olive Oil)
Preparation
Bring a pot of salted water to boil. Add spaghetti noodles and boil for 8–9 minutes or until al dente. Drain pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.
While pasta boils, heat olive oil over medium-low heat in a large skillet. Add garlic and cook for 2–3 minutes to infuse the oil. Swirl the skillet often to ensure that the garlic does not burn. Add red pepper flakes and infuse for another minute. Carefully pour in the reserved starchy pasta water, turn the heat to medium-high, and bring it to a boil. Whisk the items together and then toss in the pasta. Stir and toss for about a minute and sprinkle in the cheese and 2 to 3 generous pinches of salt.
Remove the skillet from the heat and gently fold in the crab. Plate the pasta between dishes. Sprinkle the tops of each serving with lemon zest, chives and drizzle with white truffle oil. (If you do not have truffle oil, drizzle with some additional quality extra virgin olive oil.)
