Spaghetti with Crab and Tomatoes

By Dr_Mom

Ingredients

• 16 oz. crabmeat
• 1 pt. cherry tomatoes, halved or quartered
• Curly parsley, to taste but about 1 c.
• zest & juice from one lemon
• 1/4 c. olive oil

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Put a pound of the best-quality crabmeat you can afford in a large bowl (be sure to pick through it and remove and discard any pieces of shell that remain). Add a pint of cherry tomatoes (halved or quartered if they’re large) and a large handful of chopped parsley. Add the zest and juice of 1 lemon and a very heavy pour of olive oil (at least 1/4 cup). Season the crab salad to taste with salt and cracked black pepper.
Boil a pound of spaghetti in salted water until al dente, drain it, and add it to the bowl. Stir vigorously and add more olive oil as needed to coat the pasta. Season to taste with salt. Transfer to a serving bowl or platter and top with a little bit more chopped parsley. Serve immediately.