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Spaghetti with Crab and Zucchini

by Chris Fischer
summerdinner
Source: https://www.jamesbeard.org/recipes/spaghetti-with-crab-and-zucchini?utm_source=social&utm_medium=instagram&utm_campaign=2019-09-03

Ingredients

You have 2 of 11
produce
  • ○1/3 cupbasil leaves(loosely packed, cut in slivers)
  • ○1/2lemon juice(juice of)
  • ○1jalapeño(seeded and minced)
  • ○1/4 cupmint leaves(loosely packed)
  • ○2summer squash(medium)
  • ✓1/4 tspgarlic(minced)
protein
  • ○1/2 poundcrab(picked)
grain
  • ○12 ouncesspaghetti(thick)
pantry staple
  • ○3 tbspextra virgin olive oil
  • ○Kosher salt
  • ·black pepper(freshly ground)
  • ✓1 tbspred wine vinegar

Instructions

  1. Bring a large pot of water to a boil over high heat.
  2. Combine the crab and jalapeño in a small bowl. Add 1 tablespoon of oil. Chop half the mint and add that to the crab. Mix well and set aside.
  3. Sliver the remaining mint and put that in a second bowl.
  4. Trim the squash, then grate them using a large-holed grater, stopping short of the seedy core. Add the squash to the bowl with the slivered mint.
  5. Add the remaining oil, vinegar, and garlic to the squash and mint. Season with salt and pepper.
  6. When the water boils, add salt and the pasta. Cook it until it is al dente, about 7 minutes.
  7. In the meantime, heat a large skillet over medium-high heat. Add the marinated crab and zucchini and the basil.
  8. Add 2 tablespoons of pasta cooking water and the pasta to the skillet. Heat everything together, tossing to mix well.
  9. Season with salt, pepper, and lemon juice and serve.

My notes

I like to use the squash cores to make a simple vegetarian pasta.