Spaghetti al Limone
PREP TIME:
5
TOTAL TIME:
10
SERVINGS
2
Ingredients
- 8 oz thin spaghetti
- 2 Tablespoons olive oil
- 1 teaspoon minced garlic
- 1 Tablespoon of Lemon Zest
- 2 Teaspoons kosher salt
- ½ cup fresh lemon juice
- ¾ cup Hood Heavy Cream
- 3 Tablespoons unsalted butter cubed
- ½ pint fresh lump crab meat
- 1 Tablespoon chopped fresh leaf Italian parsley
Directions
-
STEP 1
Bring a large pot of water to a boil and add 2 Tablespoons of kosher salt.
-
STEP 2
Add the thin spaghetti, and cook for six minutes.
-
STEP 3
While the spaghetti cooks, heat a sauté pan over medium heat and add olive oil, minced garlic, lemon zest and salt.
-
STEP 4
After 30 seconds, add the fresh lemon juice, heavy cream, and unsalted butter. Turn the heat to high and whisk as it bubbles.
-
STEP 5
Add the cooked pasta (reserving a few tablespoons of the pasta water) and toss.
-
STEP 6
Simmer the pasta, tossing or stirring occasionally for two minutes.
-
STEP 7
Add the crab and toss until the meat is warmed through, and add the parsley. Divide into two plates.
