If I have all day to spend in the kitchen, I will while away the hours creating some slow-cooked Asian or Mexican concoction: a niu rou mian stew or slow boiled-then-fried carnitas. But for quick dinners at home, my never-fail meal is pasta. A linguine con vongole can be whipped up in under an hour from prep to plate, and even a carbonara is quick if you fry the pancetta while cooking the pasta.
Tonight we tried a new recipe: spaghettini with sweet dungeness crab meat, salty prosciutto and tangy lemon. It was perfect with a rustic sourdough and arugula salad on the side.
- 1 lb. spaghettini
- 4 tbsp. extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 c. fresh lemon juice
- 1 1/2 tsp. anchovy paste
- 1 tsp. lemon zest
- 1/2 tsp. dried red pepper flakes
- 8 oz. lump Dungeness crab meat
- 1 1/2 c. coarsely chopped flat-leaf parsley
- 3 oz. prosciutto, chopped crosswise
- Cook pasta according to directions in boiling, salted water.
- Meanwhile, heat oil over medium heat in a large skillet, and add garlic, stirring regularly for 30 seconds until fragrant. Add lemon juice, zest, anchovy paste, and red pepper flakes, and cook until anchovy paste is dissolved.
- Reserve 1/2 c. of the pasta cooking liquid and drain the pasta. Add pasta to the skillet with crab meat, parsley, and 1/4 c. pasta cooking liquid, and toss until combined. Gradually add more cooking liquid to moisten if necessary, and cook for 4 minutes. Season with salt and freshly ground pepper.
- Transfer to a large platter, and top with prosciutto. Drizzle with olive oil, and garnish with parsley sprigs.
Adapted from Bon Appetit