Want to spice up your spaghetti dinner? Try Mario Batali’s Spaghetti with Crab and Jalapeños!
SPAGHETTI WITH CRAB AND JALAPENOS
1/4 cup extra-virgin olive oil
1 red onion (peeled, thinly sliced)
3 jalapeno peppers (thinly sliced)
1 habanero pepper
1/2 cup dry white wine
1 pound jumbo lump crab meat
1 teaspoon crushed red pepper flakes
1 pound thin spaghetti
1/4 cup mint (chopped, to garnish)
1/4 cup scallions (thinly sliced, to garnish)
Kosher salt and freshly ground black pepper (to taste)
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
In a large saute pan over medium heat, add the olive oil. Add the red onion, jalapeno, and habanero and cook until tender, about 5 minutes. Delgaze with white wine. Add crab meat and remove from heat and add the red pepper flakes.
Cook the spaghetti in boiling water until just al dente. Drain and add the spaghetti to the crab mixture and return to heat. Cook until most of the liquid is absorbed, about 5-7 minutes.
Remove to the saute pan and toss with the crab mixture. Add 1/2 cup of reserved pasta water if necessary. Remove to a platter and garnish with mint and scallions. Drizzle with olive oil.
Tip: Remove the seeds from the jalapeno if you prefer the dish to be less spicy!