Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Set 3 quarts water over high heat, stir in 1 tablespoon kosher salt, and cover so it comes to a boil while you prep.

2. 2.

   Prepare the produce and seasonings:

   • Core and dice 1 lb Fresh Roma Tomato.
   • Mince 3 garlic cloves.
   • Finely grate the zest from 1 medium lemon, then squeeze out 2 tablespoons juice; keep them separate.
   • Chop 2 tablespoons baby dill.

   Set each prepared ingredient aside.

3. 3.

   Pick the meat from 1 1/2 lb Whole Cooked Dungeness Crab, checking carefully for shell fragments. Reserve the crab meat and any clean juices as the crab component; discard the shells.

4. 4.

   Heat 2 tablespoons extra-virgin olive oil in a wide skillet over medium heat. Add the minced garlic and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds. Add:

   • The diced Roma tomatoes
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon kosher salt
   • 1/4 teaspoon freshly ground black pepper

   Cook for 7 minutes, stirring occasionally, until the tomatoes become saucy but retain some texture.

5. 5.

   Pour 1/3 cup dry white wine into the tomato sauce. Simmer for 3 minutes, scraping up anything stuck to the skillet, then reduce the heat to low.

6. 6.

   Add 8 oz spaghetti to the boiling water and cook until al dente according to the package timing, about 9 minutes. Before draining, reserve exactly 1/2 cup pasta cooking water; drain the spaghetti without rinsing.

7. 7.

   While the spaghetti drains, fold the crab component into the tomato sauce and warm gently for 2 minutes; avoid vigorous boiling so the crab remains tender.

8. 8.

   Add the drained spaghetti and all 1/2 cup reserved pasta water to the skillet. Toss over medium heat for 2 minutes with:

   • 1 tablespoon unsalted butter
   • All the prepared lemon zest
   • All 2 tablespoons prepared lemon juice
   • 1 tablespoon chopped dill

   Continue tossing until the sauce looks glossy and clings to the pasta.

9. 9.

   Twirl the crab spaghetti into two warmed shallow bowls, distributing the crab evenly. Finish with 1 oz crumbled feta and the remaining 1 tablespoon chopped dill, then serve immediately.