CRAB CLAW AGLIO OLIO
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Prep Time: 10 mins
Cook Time 15 mins Yield: 4
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Steps
1.Boil the pasta: Bring a large pot of well-salted water to a boil and cook the 400 grams spaghetti until just shy of al dente. Before draining, reserve about 1 cup of the starchy pasta water — you'll need it. 2.Crisp the garlic: While the pasta cooks, warm the 0.5 cups extra virgin olive oil in a large pan over low-medium heat. Add the 10 garlic cloves, thinly sliced and cook gently, stirring, until the slices turn pale gold and crisp — about 5 minutes. Watch closely; golden is good, brown is bitter. 3.Bloom the chili: Stir the 1 teaspoons red chili flakes into the garlic oil and let it bloom for about 30 seconds until fragrant. 4.Toss and emulsify: Add the drained 400 grams spaghetti to the pan along with a good splash of the reserved pasta water. Toss vigorously over medium heat so the oil and water emulsify into a glossy sauce that coats every strand, adding more pasta water as needed. 5.Fold in the crab: Turn off the heat. Gently fold in the 450 grams Pier 717 claw crabmeat, picked over (1 lb), letting it warm through without breaking up the pieces. Squeeze in the juice of half the 1 lemon (half juiced, half in wedges). 6.Finish and plate: Finish with the 0.3 cups flat-leaf parsley, chopped, the 0.5 teaspoons black pepper, freshly cracked, and the 1 teaspoons salt (plus more for pasta water) to taste. Add the optional 0.3 cups grated Parmesan (optional, not traditional) if using. Plate in warm bowls, top with the crispy garlic chips, and serve with the remaining 1 lemon (half juiced, half in wedges) wedges. |
