SPAGHETTINI WITH CRAB AND SPICY LEMON SAUCE (for four)
¾ pound spaghettini
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large garlic clove, pressed
¼ cup fresh lemon juice
1-1/2 teaspoons anchovy paste
1 teaspoon lemon peel
½ teaspoon dried crushed red pepper
1-1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish
8 ounces lump crabmeat, picked over
3 ounces prosciutto, sliced crosswise (optional)
1. Cook pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.
.2. Meanwhile, heat olive oil and garlic in a large skillet over medium heat. Mix in next four ingredients.
3. Drain pasta, reserving ½ cup of the cooking liquid. Add pasta, ¼ cup of cooking liquid, chopped parsley and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoons to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to a large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley.
from Brian Hill, Bon Appetit Magazine, September, 2007