Crab Spaghetti with Zucchini and Basil
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 437
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 47
- Sodium
- 456
- Total: 30 min
- Active: 15 min
Ingredients
Kosher salt
1 pound spaghetti
3 tablespoon extra-virgin olive oil, plus more for garnish
1 medium zucchini, diced
1 teaspoon red pepper flakes
4 cloves garlic, sliced
1 small habanero, stemmed, seeded and chopped
1/2 cup white wine
2 tablespoons unsalted butter, at room temperature
8 ounces jumbo lump crabmeat
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves, plus more for garnish
Zest of 1 lemon
Freshly ground black pepper
1/4 cup chopped fresh dill
Directions
- Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
- Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything.
- Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.