Calabria Spaghetti, Herb Marinated Lump Crab & Garlic Chips
spicy, herb forward, salty, sweet
TIME TO EXECUTE
1 Lb. spaghetti
⅓ cup olive oil
4 Calabria chiles (minced)
8 cloves garlic (6 minced) (2 sliced paper thin)
⅔ cup white wine
2 Tbsp. chives (chopped)
2 Tbsp. tarragon (chopped)
2 Tbsp. basil (chopped)
1 Lb. lump crab meat (drained)
5 Tbsp. butter (unsalted)
salt and pepper
In a pot of boiling salted water, cook pasta 7-8 minutes for al dente.
While pasta cooks, in a large pot, add next 3 ingredients on high heat. Cook for 1 minute then deglaze with white wine. Season with salt and pepper. Cook until reduced by half and add the next 4 ingredients.
In a separate pan, fry garlic chips until crispy. Drain on a paper towel and reserve for garnish.
Turn off heat, add pasta to the pot with a touch of pasta water, and add butter. Stir together until butter is a melted and the starch in the pasta has created a sauce.
To plate: place pasta in the middle of the plate, and garnish with garlic chips and chopped parsley on top.