Spaghettini with Crab and Spicy Lemon Sauce

Ingredients for Spaghettini with Crab and Spicy Lemon Sauce

• 350g spaghettini

• 60ml extra-virgin olive oil plus more for drizzling

• 1 large garlic clove, pressed

• 60ml fresh lemon juice

• 1 1/2 teaspoons anchovy paste

• 1 teaspoon lemon peel

• 1/2 teaspoons dried crushed red pepper

• 1 1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish

• 230g lump crabmeat, picked over

• 90g prosciutto, sliced crosswise (optional)

How to make Spaghettini with Crab and Spicy Lemon Sauce

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.

Drain pasta, reserving 120ml cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.