Jul 14 2026
Restaurants›Fox & The Knife›Spaghetti Al Limone Recipe

Spaghetti Al Limone Recipe

Inspired by Fox & The Knife
Time30m
Serves4

jonah crab, lemon, pangrattato

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Ingredients

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Pasta and Crab

Pangrattato

Method

Prepare the Pangrattato

  1. 1

    Toast the Breadcrumbs

    In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the breadcrumbs and cook, stirring frequently, until golden brown and crispy, approximately 4-5 minutes.

  2. 2

    Season

    Remove from heat and mix in the chopped parsley, salt, and black pepper to taste. Set aside.

Cook the Pasta and Crab

  1. 3

    Boil Water

    Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

  2. 4

    Prepare the Sauce

    While the pasta is cooking, in a large bowl, combine the lemon zest, lemon juice, and 3 tablespoons of olive oil. Whisk together until well combined.

  3. 5

    Combine Pasta and Crab

    Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the spaghetti. Add the hot spaghetti directly to the bowl with the lemon sauce. Toss well to coat, adding reserved pasta water as needed to achieve a silky consistency.

  4. 6

    Add Crab

    Gently fold in the crab meat, ensuring it is evenly distributed without breaking it up too much. Adjust seasoning with salt and pepper if necessary.

Serve

  1. 7

    Plate the Dish

    Divide the spaghetti al limone with crab among plates. Top generously with the toasted pangrattato.

  2. 8

    Garnish

    Optionally, garnish with additional lemon zest or parsley before serving.

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