Spaghettini with Crab and Spicy Lemon SauceTina Rupp
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
3/4 pound spaghettini
4 tablespoons extra-virgin olive oil plus more for drizzling
1 large garlic clove, pressed
1/4 cup fresh lemon juice
1 1/2 teaspoons anchovy paste
1 teaspoon lemon peel
1/2 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish
8 ounces lump crabmeat, picked over
3 ounces prosciutto, sliced crosswise (optional)
Preparation
Step 1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Step 2
Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
Step 3
Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.
Nutrition Per Serving
One serving (without prosciutto) contains the following: Calories (kcal) 519.05
% Calories from Fat 29.0
Fat (g) 16.74
Saturated Fat (g) 2.24
Cholesterol (mg) 34.51
Carbohydrates (g) 67.87
Dietary Fiber (g) 4.67
Total Sugars (g) 1.77
Net Carbs (g) 63.20
Protein (g) 23.02
#### Nutritional analysis provided by Self
