Crab Spaghetti with Gremolata

Ingredients:

• 1 lb. spaghetti (we used Sbiroli Peperoncino Linguine)
• ⅓ cup Arbequina Novello Extra Olive Oil
• 3 cloves garlic, chopped
• ¾ cup white wine (Chardonnay)
• Juice of 1 lemon
• 1 tsp Spaghetatta
• ¼ cup Gremolata Olive Oil
• 1 lb. jumbo lump crab meat
• ½ tsp Himalayan Pink Premium Salt
• 1 cup Parmigiano Reggiano, grated

Preparation:

1. Cook spaghetti according to package directions. Drain and reserve 1 cup of cooking water.
2. In a large sauté pan over medium high heat, sauté garlic in olive oil for approximately 20 seconds, stirring constantly.
3. Add white wine, lemon juice, and Spaghetatta.
4. Bring to a boil and reduce to simmer and cook for 8 minutes.
5. Add Gremolata Infused Olive Oil, hot spaghetti, crab and stir gently to combine.
6. Add ½ cup Parmigiano Reggiano and salt and toss to combine.
7. If more liquid is needed, add additional cooking liquid to pasta, ¼ cup at a time.
8. Top with Lemon Gremolata (see below) and Parmigiano Reggiano before serving.

Lemon Garlic Gremolata:

Ingredients:

• 2 tbs Arbequina Novello EVOO
• 2 cups fresh sourdough bread crumbs*
• 1 tsp Himalayan Pink Premium Salt
• 1 clove garlic, chopped
• 2 Tbs fresh parsley, chopped
• Zest of 1 lemon
  * Fresh rather than dried bread crumbs will produce superior results in this recipe!

Preparation:

1. In medium sauté pan, heat olive oil over medium heat.
2. Add bread crumbs and salt and stir to combine.
3. Toast bread crumbs for approximately 8 minutes, stirring constantly.
4. Remove from heat, and add garlic, parsley, and lemon zest.
5. Stir to combine.

*An original Carter & Cavero recipe adaptation from Seasons*