The use of plain yogurt in this pasta makes for a healthier sauce than a cream based one, and it adds an interesting depth and flavor to the dish.
Reprinted from Fresh Happy Tasty by Jane Coxwell. Copyright © 2013. Published by William Morrow Cookbooks.
|2 tablespoons extra virgin olive oil||1 lemon|
|1-2 cloves garlic, minced||Maldon or other flaky salt|
|8 ounces spaghetti (or any other pasta)||Freshly ground black pepper|
|2 cups picked fresh crabmeat||1 handful fresh flat-leaf parsley leaves|
|3 tomatoes, seeded and sliced||2 tablespoons finely chopped red onion|
|2/3 cup plain yogurt|
Heat the olive oil in a sauté pan over low heat. Add the onion and garlic and sweat for about 4 minutes, until softened but without color.
Meanwhile, bring a saucepan of salted water to a boil and cook the spaghetti according to the package directions, then drain, reserving a scoopful of the cooking liquid.
Add the crab and tomatoes to the sauté pan and gently sauté for 5 minutes over very low heat. Stir in the yogurt and remove from the heat. Season with a good squeeze of lemon and some salt and pepper. Give it a taste and adjust the seasoning if necessary.
Add the pasta to the pan, along with a tablespoon of the cooking water to keep the sauce from getting too sticky. Add the parsley and serve.
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