CHICKEN

Cracked Crab Angel Hair Pasta

INGREDIENTS

Angel hair pasta, 8 oz., broken in half or three pieces
1/4 cup extra virgin olive oil

a half teaspoon of salt

2 tablespoons butter

1/2 of the habanero pepper seeds were removed and divided into two large pieces (use a whole pepper, seeds removed and quartered, if you like more of a kick)

1 leek, cleaned and sliced into half-moons (see post for instructions)

3 garlic cloves, minced

a quarter cup of flour

1 1/2 quarts of milk

1/2 gallon of water

1 quart cream

1/2 a glass of white wine

8 ounce lump crab, inspected for shell fragments

3 cups loosely packed baby spinach from 1/2 bag

1 lemon that has been preserved (use 2 if desired)

to taste kosher salt

To make the topping
4 tbsp butter 1/2 cup panko bread crumbs

Instructions

Preheat the oven to 350 degrees F.
8 wedges of preserved lemon, cut Remove and discard the flesh of the lemon by sliding a knife between the meat and the rind. Using a sharp knife, cut the rind into small pieces (this is what you will be using). See the post for more information and photographs.
In a large cast iron skillet, heat the olive oil over medium heat. Toss in the angel hair and salt, and toast for 2-3 minutes, until golden brown, stirring regularly.
Remove the pasta from the pan with tongs, leaving the oil in the pan.
Sauté habanero, leeks, and garlic in 2 tablespoons butter for 3 minutes, or until leeks are soft.

To cook the flour, add it to the pan and stir continually for 2-3 minutes. Mix in the milk, water, cream, and white wine slowly. Return the toasted pasta to the pot and return to a boil. Reduce heat to low and cook for 10 minutes, or until pasta is cooked through. If the sauce becomes too thick, add half a cup of water. You can repeat this process if necessary (it’s difficult to predict a precise half-box of pasta!).
Remove the habanero and turn off the heat. Add the spinach and lemon peel that has been preserved. Crab flesh should be strewn on the top of the spaghetti dish.
Combine bread crumbs and melted butter in a mixing bowl. Bake for 15 minutes after topping spaghetti with bread crumb mixture. If necessary, broil for a further 1-2 minutes.

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