CATEGORY:
Pasta
SERVES:
4
CONTRIBUTOR:
Judy Hirigoyen
Spaghetti with Dungeness Crab and Hazelnuts
Judy Hirigoyen
Carmichael, California
SERVES 4
INGREDIENTS
- 10 ounces cooked Dungeness crab meat
- 4 tablespoons olive oil
- 2 large garlic cloves, chopped
- 1 large red chili, deseeded and finely chopped
- 8 ounces dry spaghetti
- 7 ounces flat leaf parsley, finely chopped
- 4 ounces roasted hazelnuts, roughly chopped
- Salt and fresh ground black pepper
- 4 teaspoons hazelnut oil
- Lemon wedges, to serve
METHOD
- Shred the crab meat into various small and large bits. Pick out any bits of shell. Cover and refrigerate until needed.
- Heat the oil in a large skillet over medium heat. Add the garlic and chili and stir fry for 1-2 minutes to flavor the oil without burning. Don’t overcook this–you want the chili to retain its bright red color. Remove the pan from the heat while cooking the spaghetti.
- Bring a large kettle of salted water to the boil. Add the pasta and cook until al dente, according to package directions.
- Working quickly, drain the pasta and add it to the skillet. Return the skillet to medium heat and using tongs, combine the oil/chili/garlic into the spaghetti. Add the crab and parsley, then gently combine all, just until heated through.
- Season with salt and ground pepper. Divide among four pasta bowls, sprinkle with hazelnuts, and drizzle each serving with one teaspoon of hazelnut oil. Serve with a wedge of lemon.
