Creamy Canned Crab Meat Pasta with Chili and Lemon

Hello Italian coastal vibes! This crab pasta is what I make when I’m craving something that feels effortless, but still a little fancy. The olive oil-based sauce is light and lemony, with just a touch of cream. It’s full of convenient picked sweet crab meat, and a hit of red pepper to kick things up. It all comes together in the time it takes to cook the spaghetti.

I love the ease and elegance of forking up pasta and seafood. This crab version is in the wheelhouse, simple enough for a weeknight but special enough to pour a glass of wine for.

• 1 pound crabmeat, preferably a mixture of claw and lump
• ¼ cup extra virgin olive oil
• 2 tablespoons grated fresh lemon zest
• Kosher salt and freshly ground black pepper
• ¼ cup finely chopped shallot, or yellow onion
• 1-2 garlic cloves, thinly sliced
• ½ teaspoon crushed red pepper, more or less to taste
• 12 ounces dried spaghetti or linguine
• ¼ cup heavy cream
• 2 tablespoons fresh lemon juice
• ¼ cup chopped parsley