Spicy Crab Spaghetti with Preserved Lemon
From Gourmet Magazine, May 2008
Prep time: 20 minutes
1 box of spaghetti pasta (or whatever your favorite pasta is. I used flax omega-3 spaghettini)
½ cup red onion, finely chopped
¼ cup extra virgin olive oil
1-2 tsp sambal oelek or Sriracha sauce (I only used 1 tsp sambal oelek and it was quite spicy, so I recommend adding 1 tsp at the beginning and save the rest for personal preferences after the dish is complete)
½ lb/226g shelled cooked crab meat, cut into 1” pieces from about 1¼ lb/570g thawed frozen king crab legs (or if you’re like me…2 (20g/4.5oz) cans of good quality lump crab meat)
2 pieces preserved lemon, pulp discarded & rind rinsed and finely chopped (1-2 tbsp)
1/3 cup flat leaf/Italian parsley, finely chopped
2 tbsp salted butter
1. Cook the pasta in salted water as per package instructions (usually 6-8 minutes).
2. While the pasta is cooking, heat the oil in a non stick skillet, over medium heat and sauté the onions until soft (3-4 minutes). Add the sambal oelek and cook for 1 minute. Add the crabmeat and reduce the heat to low. Cook, gently stirring just until the crabmeat is heated through.
3. Place the drained pasta back in the cooking pot and add crab mixture, butter, parsley and preserved lemon. Toss well and transfer to a large pasta bowl.
I placed extra preserved lemon and sambal oelek on the table for everyone to add to their own taste.