LEMON SPAGHETTINI WITH CRABMEAT AND CHIVES

 
Ingredients:

• 1 pound spaghettini or angel hair pasta, cooked a little under “al dente”, 1 cup pasta water reserved
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 tablespoon chopped shallot
• 2 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• ¼ cup finely chopped fresh chives
• Zest of 1 large lemon
• 8 ounces lump crabmeat
• 1 cup half and half
• ½ cup finely chopped Italian parsley

 
Have the pasta boiling in salted and oiled water for about 5-7 minutes just until “al dente”.  Remove 1 cup pasta water; reserve.  Drain pasta.
 
While pasta is cooking, make the sauce.  In a large skillet, heat the butter and oil until butter is just melted.  Add the shallot and garlic.  Cook over low heat for 1 minute.  Add the red pepper flakes.  Stir well.  Stir in the reserved pasta water, chives, lemon zest, crabmeat, and half and half.  Cook for 1 minute just until the crabmeat is warmed through.  Stir in the cooked pasta.  Toss well for 1 minute over medium heat, add parsley and serve at once.  Serves 4-6.