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Spicy Crab Spaghettini With Preserved Lemon

3.6

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Spicy Crab Spaghettini with Preserved LemonJohn Kernick

Our Australia correspondent, Pat Nourse, attended the Sydney Seafood School. The combination of flavors here is quintessentially Australian, inspired by far-flung sources and joined together in a unique way. The brininess of preserved lemons brings out the sweetness of the king crab you'll find in each twirl of pasta.

Recipe information

  • Total Time

    20 min (Not including preserved lemons)

  • Yield

    Makes 4 (first course) servings

Ingredients

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

Preparation

  1. Step 1

    Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

    Step 2

    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. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.

    Step 3

    Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.

TagsPastaSpaghettiCrabShellfishSeafoodLemonCitrusFruitMainStarterDinnerNut FreeQuickEasyGourmet

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