Updated: Jul 24
Looking for a pasta dish that feels fancy but is ready in the time it takes to cook the noodles? Well, look no further because this Spicy Crab Pasta with Harissa and Preserved Lemon is fancy enough for date night but quick and easy enough for a weeknight. Feel free to use canned lump crab meat if necessary, but this dish really sings with some King Crab (and one leg will give you the perfect amount of meat).
Let's get cooking, shall we?
Spicy Crab Pasta with Harissa and Preserved Lemon
8 ounces dried linguine (or other long pasta of choice)
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
1 medium shallot, thinly sliced
3-4 garlic cloves, thinly sliced
1 pint cherry or grape tomatoes, cut in half
2 teaspoons Five-Chile Harissa Spice Blend
8 ounces crab meat
1 teaspoon minced preserved lemon peel
Bring a large pot of salted water to boil. Cook pasta until al dente. Drain, reserving 1/2 cup pasta water.
While the pasta is boiling, heat olive oil in a large skillet over medium heat. Add butter to melt. Add the shallot and cook, stirring occasionally, until softened. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to break down. Add the Five-Chile Harissa Spice Blend and stir to combine. Add the crab meat, the cooked pasta, and 1/4 cup of pasta water and stir to combine and warm the crab meat. Add more pasta water as necessary to create a nice, silky sauce.
Serve immediately, topped with minced preserved lemon.