Ingredients
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, peeled and thinly sliced
- 3 jalapeno peppers, seeded and cut into 1/8-inch dice
- 1/4 cup dry white wine
- 1 pound Dungeness crabmeat
- 1 pound spaghettini (recommended: DeCecco brand)
Directions
Bring 6 quarts water to boil and add 2 tablespoons salt.
Heat olive oil over medium heat in a 12 to 14-inch saute pan. Add garlic and saute until lightly browned, about 2 to 3 minutes. Add jalapenos and wine and bring to boil. Add crabmeat and remove from heat.
Boil spaghetti 1 minute less than stated on the package instructions and drain in colander over sink.
Add pasta to crab mixture and return to heat. Cook until most of the liquid is absorbed, about 45 seconds. Pour into a warm serving bowl and serve.
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By Audrey77
Fort Leavenwort...
on January 17, 2012
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This was very easy to make and has a real fresh flavor. I took the advice of the other reviewers and 1 doubled the wine, 2 added a pat of butter at the last cooking stage, and 3 added a little lemon juice and zest at the end. The jallapenos really mellow and compliment the sweet crab. This will be added to my recipe list of fresh, quick recipes.
By queenzookie
on December 08, 2011
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I Did Not Like this - At All. The garlic and the jalapeno had a somewhat bitter taste that did not complement the delicate tender crab. After eating this, I realized how much better it would have been if leeks had been substituted for the jalapeno and if cognac had been substituted for the wine and cream and/or butter added. I would not make this recipe as written ever again.
By suzheb_8677087
Bend, OR
on October 08, 2011
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Excellent! My husband said it was the best seafood pasta he has ever had! I did add a few tablespoons butter into the pasta after cooked. I also added some lemon zest. I bought the lump crab from CostCo and it was so fresh with huge chunks of crab.
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