Spaghettini Neri Recipe
Black thin spaghetti, jumbo lump crab meat, artichokes, chardonnay, bottarga di muggine
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Spaghettini
In a large pot of boiling salted water, cook the spaghettini neri according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant (about 1 minute).
- 3
Add Artichokes and Wine
Stir in the artichoke hearts and cook for 2-3 minutes. Pour in the chardonnay and let it simmer for 5 minutes, allowing the alcohol to evaporate.
- 4
Combine Crab and Pasta
Gently fold in the jumbo lump crab meat, then add the drained spaghettini to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce.
- 5
Season and Serve
Season with salt and black pepper to taste. Serve immediately, garnished with freshly chopped parsley and shaved bottarga di muggine on top.
