Ingredients
Pasta and Seafood
- 200 g spaghetti
- 120-150 g crab meat (or lump crab meat)
Flavorings and Seasonings
- 2 tablespoons olive oil
- 3-4 cloves garlic (minced)
- 1 dried red chili (seeded, cut into pieces)
- ½ tablespoon salt
- 3 heavy dashes black pepper
- ¼ teaspoon chicken bouillon powder (optional)
- 1 tablespoon capers (optional)
- 2 tablespoons parsley (chopped)
Other
- 2 tablespoons pasta water (reserved from cooking)
- 6-8 cherry tomatoes (halved)
Instructions
- Cook the Pasta: Boil the spaghetti according to the package instructions until al dente. Reserve 2 tablespoons of the pasta water before draining the spaghetti to use later in the sauce.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add minced garlic and dried red chili pieces, sautéing until fragrant and aromatic, about 1-2 minutes.
- Add Crab: Stir in the crab meat, combining it gently but thoroughly with the garlic and chili mixture.
- Combine Pasta and Tomatoes: Add the cooked spaghetti, reserved pasta water, and halved cherry tomatoes to the skillet. Toss everything together and cook for 1-2 minutes until the tomatoes start to soften.
- Season the Dish: Sprinkle with salt, black pepper, and optionally chicken bouillon powder. Stir in the capers if using, then add chopped parsley and toss well to combine all flavors.
- Serve Immediately: Plate the crab pasta and serve right away, optionally with lemon wedges on the side to add a fresh citrusy brightness.
Notes
- Using fresh crab meat will enhance the flavor but canned or lump crab meat is an excellent convenient substitute.
- Adjust the amount of dried chili to control the spice level in the dish.
- Reserve some pasta water as it helps to bind the sauce and keep the pasta moist.
- Chicken bouillon powder is optional; omit it for a pescatarian-friendly version.
- Serve with lemon wedges for an extra touch of acidity to brighten the flavors.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
