| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 1 pound spaghetti
- 3 tablespoon extra-virgin olive oil, plus more for garnish
- 1 medium zucchini, diced
- 1 teaspoon red pepper flakes
- 4 cloves garlic, sliced
- 1 small habanero, stemmed, seeded and chopped
- 1/2 cup white wine
- 2 tablespoons unsalted butter, at room temperature
- 8 ounces jumbo lump crabmeat
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil leaves, plus more for garnish
- Zest of 1 lemon
- Freshly ground black pepper
- 1/4 cup chopped fresh dill
Instructions
- Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
- Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything.
- Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 47 mg |
| Sodium | 456 mg |
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 47 mg |
| Sodium | 456 mg |
Reviews
I made this last night. I followed the recipe exactly. It was DELICIOUS. The habanero was a little hot for me, but husband and kids didn’t think so. I will definitely make this again. All the fresh herbs and lemon zest really bring out the flavor of the crab meat.
Loved this! Watched him make this and had to try it. Note, on the show he used about half a pound of pasta, not a whole pound as this calls for. I used about 12 oz. and it was perfect. He also mentioned how important it was to let the zucchini brown, but not overcook, and I totally agree. I salted the zucchini after it had browned, before adding the other ingredients. Loved the heat from the habanero and the chili flakes. The fresh herbs really make the dish as well as the sweet succulent crab. After tasting it, I did add the juice of the lemon as well as the zest, and the acid was just what it needed at the end.
Made the recipe exactly how it said except used 1 Serrano chili because we couldn’t get a habenero. Best crab and spaghetti recipe we have made other than our shrimp scampi. Loved the fresh herbs and heat for a perfect combination!
This was an amazing light and fresh way to enjoy pasta in the summer. I did want to cut back on the heat, so I substituted a jalapeño for the habanero and omitted the red pepper flakes. I chose a Riesling to pair with the sweet taste of the crab. It was delicious. Next time I’d like to try it with shrimp.
My kids loved it. There was nothing left. I omitted the red pepper flakes because one is sensitive to spice. Was super quick and easy to make. Basically the time it takes to boil the pasta.
I made this last night. It was great. I made it exactly as written and it was easy and delicious, those of you complaining how hot it was you should remove the seeds from the habanero.
Delicious! My family loved this dish!
I loved this. All the haters can step off because they can’t figure out to tone down the heat to their liking or add a little salt. The only difference I made was using shrimp because that’s what I had. The pasta reminds me of a simple herb pasta my mom would make as a child. 🙂
I made it last night and loved it. I am not a huge pasta fan, but my family is so I tried this one. The price for crab, eek, but maybe next time I will make with shrimp.
Crab spaghetti with zucchini and basil from the kitchen show. I would rate it 3 stars. Tastes like it’s missing something.