- 3 tbsp cup olive oil
- zest and juice of 1 lemons
- 2 Thai chiles, finely chopped (I would recommend seeding at least one of the chilis)
- 1/2 lb fresh spaghetti
- 1/2 lb white crab meat
- handful fresh basil leaves, torn
- crushed sea salt and freshly ground black pepper
DirectionsAdd the olive oil, lemon zest, and chopped chilis to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente (according to the package instructions). Drain well and set aside.
Add the chili and lemon-infused oil to the pot that the spaghetti was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the spaghetti to the pan and add the crab meat. Toss gently to warm the crab and pasta through, about 1-2 minutes.
Fold in the basil and season with crushed sea salt and freshly ground black pepper.