Crab with Pasta - Bobby Flay

By á-1009

Ingredients

• Kosher salt
• 1 lb. spaghetti
• 2 tbsp. canola oil
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 lb. jumbo lump crabmeat
• 2 tbsp. finely chopped fresh parsley
• 1 tbsp. finely chopped fresh dill
• 1 tbsp. finely chopped fresh mint
• 2 tsp. grated lemon zest
• EVOO for drizzling
• Fresh ground pepper

Preparation

Step 1

Bring salted water to boil and cook spaghetti to al dente. Reserve 1 cup water. Heat canola oil in large sauce pan over medium heat. Add garlic until golden brown, 3 min. Add wine and cook until reduced by half, about 5 min. Add crab and cook until just heated through, about 1 min. Add pasta and some waterloo pan and cook for another minute. Stir in parasol, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.