Chili Crab Spaghetti

A no-cook pasta sauce that lets summer’s best produce do all the work. It’s fresh, bright, and comes together with just a little chopping and a lot of olive oil. The only cooking required is boiling the pasta.

By justinesnacks.com

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 1 bowl Cherry tomatoes
• 1 handful Fresh basil
• 2 cloves Garlic
• 2 pieces Calabrian chilies
• 1 drizzle Olive oil
• 1 can Lump crab meat
• 1 squeeze Lemon juice
• 1 pinch Red pepper flakes
• 1 pinch Kosher salt
• 1 package Spaghetti

Instructions

1. Start by quartering your cherry tomatoes and adding them to a large mixing bowl.
2. Tear in basil leaves into the mixing bowl.
3. Grate in garlic into the mixing bowl.
4. Add sliced Calabrian chilies into the mixing bowl.
5. Drizzle in olive oil into the mixing bowl and stir.
6. Fold in the lump crab meat into the mixing bowl.
7. Squeeze in lemon juice and sprinkle red pepper flakes for brightness and extra heat. Be wary though, only use the red pepper flakes if you like heat!
8. Season the mixture with kosher salt. Diamond Crystal preferred; halve the amount of salt if you use any other kind.
9. Boil the pasta according to the package instructions. You can use spaghetti, bucatini, angel hair, or whatever you love. This sauce works with it all.
10. Combine the cooked pasta with the prepared sauce. Serve warm or cold.