Angel hair pasta with fresh crab, lemon, garlic, fresh herbs and Parmiggiano Reggiano
Serves 4 as entree or 8 as first course.
1 lb angel hair pasta
2 cloves nutted garlic, (chopped and sautéed until brown)
1 cup chopped italian parsley,
1/2 cup toasted pine nuts,
1 cup toasted oily bread crumbs,
2 whole lemons (juice of 2/ zest of 1)
1/3 cup extra virgin olive oil (or to taste)
1 T red pepper flakes,
kosher salt and pepper to taste
1 Tablespoon anchovy paste (optional)
1/2 cup grated Parmigianno Reggiano,
1 lb fresh crab,
Boil angel hair pasta in salty water just until al dente. Meanwhile, combine anchovy paste, parsley, some of the olive oil, red pepper flakes in large bowl and stir well. Drain pasta and place immediately in large bowl with mix of other items. Add pine nuts, bread crumbs, lemon juice, olive oil, salt and pepper and toss well. Add parmesan to taste and toss well. Platter up in large bowl and top with fresh crab meat and more parmesan as desired.