Description
A delightful King Crab Pasta with Tomato and Ouzo Sauce, combining tender king crab meat with a vibrant tomato base enriched by the distinctive anise-flavored ouzo. This recipe offers a perfect balance of fresh lemon zest and spicy red pepper flakes, tossed with linguine or spaghetti for an impressive seafood pasta dish.
Ingredients
Pasta
- 8 ounces linguine or spaghetti
Seafood and Protein
- 1 pound fresh king crab meat
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 ounces) diced tomatoes
- 1/2 cup ouzo
- 1 teaspoon red pepper flakes (adjust for spice preference)
- Salt to taste
- Freshly ground black pepper to taste
Garnish and Flavor
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water for later use.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-5 minutes until translucent. Add minced garlic and red pepper flakes, cooking for an additional minute to release their flavors.
- Add Tomatoes: Stir in the diced tomatoes and cook for about 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Deglaze with Ouzo: Pour in the ouzo, scraping the bottom of the skillet to release any browned bits. Let the mixture simmer for 3-4 minutes to reduce and cook off some of the alcohol.
- Incorporate King Crab Meat: Gently fold in the king crab meat, warming it through carefully to maintain the meat’s delicate texture.
- Combine with Pasta: Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the pasta mixture appears too dry, gradually add the reserved pasta water until the desired consistency is achieved.
- Season and Finish: Add lemon zest, lemon juice, salt, and freshly ground black pepper to taste. Stir in the chopped parsley for a fresh, herbaceous note.
- Serve: Plate the pasta into shallow bowls and, if desired, sprinkle with grated Parmesan cheese for added richness.
Notes
- Adjust the amount of red pepper flakes to control the spiciness.
- Reserve pasta water carefully; it helps bind the sauce and pasta together.
- If fresh king crab meat is unavailable, thawed frozen crab meat can be used as a substitute.
- Parmesan cheese is optional; omit for a dairy-free version.
- Ouzo adds a unique flavor, but can be substituted with dry white wine if unavailable.
