Lemon & Crab Spaghetti

Author

Christian Leue

Servings

2-3

Category

Dinner

Ingredients

• 1/2 pound dry pasta (I like the texture of spaghetti alla chitarra)
• Salt
• 1/3 cup panko breadcrumbs
• 2 Tbsp mayonnaise
• Zest and juice of 1 small lemon
• Espelette pepper
• Butter and/or olive oil
• 2 cloves fresh garlic, peeled and minced
• 1/3 cup dry, high-acid, white wine (Albariño, Pigato, etc.)
• 1/3 cup chopped artichoke hearts
• 4-6 ounces of lump crab meat
• chopped fresh parsley leaves (optional)

Directions

1. Bring 4 quarts of water to boil in a large pot. Add 1 1/2 tablespoons of sea salt (or 3 tablespoons of lighter and flakier kosher salt) and the pasta.
2. Mix the breadcrumbs and mayonnaise together then toast in a skillet, stirring frequently, until crispy and browned, stir in the lemon zest and a pinch of Espelette pepper, cook for 10-20 more seconds, then remove and and set aside.
3. In the same skillet heat 1 tablespoon of olive oil and/or butter over medium heat, briefly sauté the garlic (do not allow it to burn), add the wine, then cook until reduced by half. Add the artichoke hearts, lemon juice, and a big pinch of Espelette and reduce to a low heat.
4. Reserve a small cup of the pasta cooking water and drain the pasta (do not rinse). Add the pasta to the skillet along with the crab meat and another pinch of Espelette, then toss to mix. If the sauce seems thick add some of the reserved pasta water (the goal is to have a thin sauce that coats everything well).
5. Remove to two or three large plates or shallow bowls and top with the breadcrumbs, parsley if desired, and a bit more Espelette. You can mix the breadcrumbs in if you like but they will lose their crunch fast.