Crab Boil Spaghetti With Mint
Courtesy of chef Andrew Carmellini
Serves 4
1 lb spaghetti
3 tablespoons extra-virgin olive oil
6 scallions, white and green parts sliced separately
1 cup clam broth
1 teaspoons Old Bay seasoning
1 medium zucchini, sliced thin
1 pound jumbo lump crabmeat picked over
2 tablespoons butter
¼ cup lemon juice
¼ cup fresh mint, roughly chopped
3 tablespoons toasted breadcrumbs
In a large pot of boiling slated water, cook the spaghetti until al dent. Drain well.
Meanwhile, in a large skillet, heat the olive oil. Add the scallion whites and zucchini cook over moderate heat until softened, about 2 minutes. Stir in the Old bay. Add the clam broth, lemon juice, and butter stirring constantly until the butter in melted, about 1 minute.
Add the spaghetti, crabmeat and the green parts of the scallions and toss over moderate heat until the sauce coats the spaghetti about 1-2 minutes. Remove from heat and add the mint. Season with salt and pepper. Transfer the spaghetti into shallow bowl and serve
Top with toasted breadcrumbs
