SPICY CRAB PASTA w/PRESERVED LEMON

By BobD

Ingredients

• 4 SERVINGS
• 1/2 lb 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 lb shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 lb thawed frozen king crab legs)
• 2 pieces preserved lemon (make recipe or use store-bought), pulp discarded and rind rinsed and finely chopped (1 tablespoon)
• 1/3 cup finely chopped flat-leaf parsley
• 2 tablespoons salted butter

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

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. R

educe 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.