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Spaghetti with Crab and Lemon Sauce
Spaghetti with Crab and Lemon Sauce
(Spaghetti con Granchio e Salsa di Limone)
 
 
Ingredients:

8 ounces lump crabmeat
3 ounces prosciutto, sliced crosswise
4 tablespoons extra-virgin olive oil plus extra for drizzling
1 large garlic clove, pressed
1/4 cup fresh lemon juice
1 and 1/2 teaspoons anchovy paste
1 teaspoon lemon peel
1/2 teaspoon dried crushed red pepper
1 and 1/2 cups coarsely chopped fresh parsley plus whole sprigs for garnish
3/4 pound spaghetti 

Directions:

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Heat 4 tablespoons olive oil and garlic in large skillet over medium heat.

Mix in lemon juice, lemon peel, anchovy paste and crushed red pepper.

Drain pasta, reserving 1/2 cup 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 the tablespoonfuls to moisten if necessary, about 4 minutes.

Season with salt and pepper.

Transfer to large platter.

Top with prosciutto.

Drizzle with olive oil and garnish with parsley sprigs. Makes 4 servings.

That's it!
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