Careme

Ingredients

• Snow Crab Cluster Wild Caught 5/8 1 lb $12.99
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb $2.99
• Organic Italian Parsley 1/4 cup chopped $2.49
• Kroger Fresh Lemons Bag 1 lemon from 2 lb bag $4.99
• Simple Truth Organic Garlic Bulbs 4 cloves $2.79
• Jumbo Yellow Onions 1/2 lb, 1 small onion $1.49
• Pantry spaghetti or linguine 6 ounces
• Pantry olive oil 2 tablespoons
• Pantry dry white wine 1/2 cup
• Pantry red pepper flakes 1/4 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil for the pasta. Meanwhile, finely dice 1 small yellow onion, mince 4 garlic cloves, chop 1/4 cup parsley, and dice 1 pound tomatoes. Zest 1 lemon and then cut it in half. If needed, crack the 1 pound snow crab cluster and pull out the meat in large flakes, checking for shell fragments.
2. Cook 6 ounces spaghetti or linguine in the boiling water until just shy of al dente. Reserve 1 cup pasta water, then drain.
3. While the pasta cooks, heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the diced 1 small yellow onion with a pinch of salt and cook 3 to 4 minutes until softened. Add the 4 minced garlic cloves and 1/4 teaspoon red pepper flakes and cook 30 seconds until fragrant.
4. Add the diced 1 pound tomatoes and cook 5 to 7 minutes, stirring occasionally, until they slump and become saucy but still have some texture. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper.
5. Pour in 1/2 cup dry white wine and simmer 2 to 3 minutes until slightly reduced. Add the crab meat from the 1 pound snow crab cluster and gently fold it into the sauce. Add 2 tablespoons lemon juice and half of the chopped parsley. Warm gently for 1 to 2 minutes; do not aggressively stir or the crab will shred too much.
6. Add the drained pasta to the skillet with a splash of reserved pasta water, tossing until the noodles are glossy and coated. Add more pasta water a little at a time if needed so the sauce lightly clings rather than looking dry.
7. Taste and adjust with more salt, black pepper, or lemon juice. Finish with the remaining chopped parsley and the lemon zest.
8. Plate by twirling the pasta into tall nests in shallow bowls. Spoon extra crab and tomato pieces over the top so the shellfish is visible and generous-looking. Finish with a final drizzle of olive oil and a small lemon wedge on the rim for brightness and a polished presentation.