Crab Pasta
This easy crab pasta pairs tender spaghetti with sweet lump crab meat, garlic, and fresh cherry tomatoes in a light white wine sauce. Ready in under 30 minutes, it is a fast and simple restaurant-quality meal that you can effortlessly cook at home on a busy weeknight.
Servings: 2 people
Ingredients
- 200 g spaghetti
- 2 tablespoons olive oil
- 3-4 cloves garlic minced
- 1 dried red chili seeded, cut into pieces
- 120-150 g crab meat or lump crab meat
- ¾ cup white wine or Japanese cooking sake
- 2 tablespoons pasta water
- 6-8 cherry tomatoes havled
- ½ tablespoon salt
- 3 heavy dashes black pepper
- ¼ teaspoon chicken bouillon powder optional
- 1 tablespoon capers optional
- 2 tablespoons parsley chopped
Instructions
- Cook the spaghetti according to the package instructions until al dente. Reserve 2 tablespoons of the pasta water, then drain.
- Heat the olive oil in a skillet over medium heat. Add the garlic and dried red chilies and sauté until fragrant.
- Add the crab meat and stir well to combine. Add the spaghetti, followed by the white wine, reserved pasta water, and cherry tomatoes.
- Toss everything together and cook for 1 to 2 minutes, or until the tomatoes begin to soften.
- Season with salt, black pepper, and chicken bouillon (if using). Toss in the capers, then add the parsley and toss again to combine.
- Dish out immediately and serve with lemon wedges on the side.
Video
Nutrition
Serving: 2people | Calories: 642kcal | Carbohydrates: 82g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 2437mg | Potassium: 584mg | Fiber: 4g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 23mg | Calcium: 87mg | Iron: 3mg