The store was having a special on King Crab. They had overestimated the demand so had a bunch on ADDITIONAL markdown even though they could have safely kept it in the case for a couple days. It ended up with me stocking up on crab at 9 bucks a lb. Yes you read that correctly. I wanted to try a pasta dish even though the hubs isn’t a big fan. I came across this and since it was so simple I was hopeful he would like it. What I learned is that preserved lemon is SALTY. When you add in pasta that has been boiled in salted water, salted butter to finish the dish and crab that is naturally salty from living in salt water, you get a salty dish. I would recommend using unsalted butter and boiling the pasta in plain water (I know I know this sounds counter to everything you’ve ever read) and then adding a dash of salt at the end if you feel it needs it. Other than the saltiness we enjoyed the dish. The bit of spice and the crab to pasta ratio was great.
- 1/2 pound spaghettini (thin spaghetti) (I used fettucini)
- 1/2 cup chopped onion
- 1/4 cup extra-virgin olive oil
- 1 to 2 teaspoons sambal oelek
- 1/2 pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 pound thawed frozen king crab legs)
- 2 pieces preserved lemon , pulp discarded and rind rinsed and finely chopped (1 tablespoon)
- 1/3 cup finely chopped flat-leaf parsley
- 2 tablespoons unsalted butter
Cook pasta in a pot of boiling water until al dente.
Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, then add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.
Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.