King crab heightens this sauce, traditionally made with clams, to a new level. You can buy king crab from your local fishmonger or at gourmet grocery stores. If you can’t find it, make the dish with canned fresh lump crabmeat.
ingredients
directions
Preheat oven to 150 degrees F.
Put shrimp shells, in a single layer, on a baking sheet. Cook 4 to 6 hours or until shells are dried out. Cool shells.
In a food processor, grind shells to a fine powder to create shrimp dust for garnishing the dish.
Heat olive oil and butter in a sauté pan on medium heat. Add garlic and red pepper and sauté for 3 minutes or until softened. Add white wine, lemon juice, lemon zest, basil, parsley, crabmeat, salt and pepper. Simmer for 2 to 3 minutes or until crab is heated through.
Bring a large pot of salted water to a boil. Add the spaghettini and cook for about 6 minutes or until al dente. Drain. Toss the spaghettini in the pan with the sauce.
Garnish with shrimp dust.