Crab Spaghetti

Crab Spaghetti

Ingredients:

• 1 lb. spaghetti
• 7 Tbsp. butter
• 3 Tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• ¾ cup Chardonnay
• 1 lemon, juiced
• ½ tsp. red pepper flakes
• 1 lb. jumbo lump crab meat
• 1 cup grated Parmesan cheese
• To taste kosher salt

Lemon Sauce Ingredients:

• 3 Tbsp. butter
• 2 cups fresh sourdough bread crumbs
• ½ tsp. salt
• 1 clove garlic, minced
• 2 Tbsp. parsley, chopped
• 2 Tbsp. lemon zest

Directions:

1. Cook spaghetti noodles according to package directions. Drain and reserve 1 cup of cooking water.
2. In a large pan over medium high heat, melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly. Add wine, lemon juice and red pepper flakes. Bring to boil, reduce to simmer and cook for 8 minutes.
3. Add lump crab meat and hot spaghetti and stir to mix well.
4. Add ½ cup of Parmesan and kosher salt; toss. Add ¼ cup of reserved cooking liquid at a time if the pasta needs more liquid.
5. FOR THE LEMON SAUCE: In a new, clean medium fry pan, melt butter over medium high heat. Add breadcrumbs and salt. Stir to combine in butter. Toast bread crumbs for about 3 to 5 minutes, stirring occasionally. Be careful so crumbs don’t burn.
6. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.
7. Use more Parmesan cheese on top and serve.