Spaghetti with Crab and Tomatoes

Name: Spaghetti with Crab and Tomatoes
Ingredients: 1 pound good-quality crabmeat, picked over; 1 pint cherry tomatoes, halved; 1 lemon, zested, juiced; 1 teaspoon freshly ground black pepper; 1/2 cup plus 2 tablespoons chopped fresh parsley, divided; 1/4 cup extra-virgin olive oil, plus more to taste; 1 teaspoon kosher salt, plus more to taste; 1 pound spaghetti

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Servings: 6

Author : Julia Turshen

pasta spaghetti italian american

Ingredients

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1 pound good-quality crabmeat, picked over1 pint cherry tomatoes, halved1 lemon, zested, juiced1 teaspoon freshly ground black pepper1/2 cup plus 2 tablespoons chopped fresh parsley, divided1/4 cup extra-virgin olive oil, plus more to taste1 teaspoon kosher salt, plus more to taste1 pound spaghetti

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Instructions

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Step 1

Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.

Step 2

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.

Step 3

Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

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