cooked crabmeat (about 2 T) 1/2 small spanish onion, roughly chopped 1 clove garlic, minced 1 small tomato, diced fresh parsley, chopped (about 1 T) 1/4 t chili garlic sauce (or Sambal Oelek/Indonesian chili paste) pinch of red pepper flakes juice of 1/2 lemon 1/4 lb spaghettini noodles (or any cut of choice)
Now, this is my take on Spicy
Crab Pasta. A relatively lighter and mildly spicy version. In fact,
this is my favorite. It's a simple saute of onion, garlic, fresh
tomatoes, parsley with the addition of red pepper flakes and a small
portion of chili garlic sauce for added flavor and interest. As with
any other seafood dish, freshly squeezed lemon juice was added to
balance out & brighten up the flavors of the dish. As for my pasta
cut of choice for this light pasta dish, which is ideal for
spring/summertime weather (perfect for any time of year, in my
opinion), I thought spaghettini cut fits the bill.
Saute onion and garlic. Add cooked crabmeat. Add red pepper flakes (to your liking) and then the chili garlic sauce, parsley, lemon juice + a small amount of pasta cooking H20 diced tomatoes would come last as I prefer them not to be fully cooked in this recipe Toss cooked spaghettini in sauce. Add cheese if desired. Good eatings!