Spider crab with pasta, parsley, and chile
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This is a spiny crab that lives on the sandy ocean depths, which fishermen fish at depths of up to 50 m. Its long thin legs are arranged like those of a spider, hence its name.
ingredients
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serves: 4
1 lb (450 g) dried linguine or spaghetti
3 medium vine-ripened tomatoes (skinned, seeded, and chopped)
2 cups (275 g) fresh white spider crabmeat
1 tablespoon chopped flat-leaf parsley
1 1/2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1 pinch of dried red pepper flakes
1 clove garlic (minced)
Nutrition Facts
Spider crab with pasta, parsley, and chile
Servings Per Recipe: 4
Amount per Serving
Calories: 621
- Total Fat: 16.2 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Cholesterol: 53.6 mg
- Sodium: 253.5 mg
- Total Carbs: 89.4 g
- Dietary Fiber: 12.7 g
- Sugars: 5.6 g
- Protein: 28.5 g
preparation
1. Cook the pasta in a large pan of boiling well-salted water (i.e. 1 teaspoon salt to each 2 1/2 cups/600 ml water) for 8 minutes or until al dente.
2. Meanwhile, put the tomatoes, crabmeat, parsley, lemon juice, olive oil, red pepper flakes, and garlic into another pan and warm over a gentle heat.
3. Drain the pasta, return to the pan with the sauce, and briefly toss together. Divide among four warmed plates and serve immediately.
Cooks' note:
ALTERNATIVE FISH:Other white crabmeat.
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