Crab, Tomato, and Lemon Spaghetti

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.

Crab, Tomato, and Lemon Spaghetti

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    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


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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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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