Spicy Crab Spaghettini With Preserved Lemon

Ingredients for Spicy Crab Spaghettini With Preserved Lemon

• 230g spaghettini (thin spaghetti)

• 120ml chopped red onion

• 60ml extra-virgin olive oil

• 1 to 2 teaspoons sambal oelek or Sriracha sauce

• 230g shelled cooked crabmeat, cut into 1-inch pieces (from about 575g 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

How to make Spicy Crab Spaghettini With Preserved Lemon

Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 5.7L 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. Reduce 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.