Spaghetti with Crab and Zucchini

Print Recipe
Spaghetti with Crab and Zucchini
Spaghetti with Crab and Zucchini
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4 -6 people
Ingredients
Servings
4 -6 people
Ingredients
Spaghetti with Crab and Zucchini
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a large pot of water to a boil over high heat. Combine the crab and jalapeno in a small bowl. Add 1 tablespoon of the olive oil. Chop half the mint and add to the crab. Mix well and set aside.
  2. Sliver the remaining mint and put in a second bowl. Trim the squash, then grate them using a large-holed grater, stopping short of the seedy core. Add the squash to the bowl with the slivered mint. Add the remaining 2 tablespoons of olive oil, the vinegar, and garlic and season with salt and pepper.
  3. When the water boils, add salt and the pasta. Cook until the pasta is al dente (about 7 minutes). Just before the pasta is done, heat a large skillet over medium-high heat. Add the marinated crab, the squash, and the slivered basil.
  4. Drain the pasta, reserving some pasta water. Add the pasta and about 2 tablespoons cooking water to the crab mixture. Heat everything together, tossing to mix well. Season with salt, pepper, and lemon juice and serve.
Recipe Notes

This recipe appeared in the Spring 2017 issue of Cape Cod HOME. It is from The Beetlebung Farm Cookbook.







Sign-up for our Monthly E-Newsletter


By submitting this form, you are granting: Cape Cod Life, 13 Steeple Street, Mashpee, MA, 02649, permission to email you. You may unsubscribe via the link found at the bottom of every email. (See our Email Privacy Policy (http://constantcontact.com/legal/privacy-statement) for details.) Emails are serviced by Constant Contact.