Capellini with Crabmeat

Name: Capellini with Crabmeat
Yield: makes 6 servings
Ingredients: 1 pound “jumbo lump” crabmeat; Salt, preferably sea salt; 6 tablespoons extra-virgin olive oil; 1 salt-packed anchovy (see page 105), cleaned and chopped, or 2 canned anchovy fillets; 1 small leek, white and light-green parts only, trimmed, cleaned, and sliced thin (about 1/2 cup) (see page 80); 1/2 cup chopped trimmed scallions; 6 bottled cherry peppers, cored, seeded, and chopped (about 1/4 cup); 2 cups Marinara Sauce (page 150); 1 pound capellini (angel-hair pasta)

December 9, 2011

I prefer “jumbo lump” crabmeat picked from blue-claw crabs for this recipe. If you can’t find that, substitute “lump” crabmeat—smaller pieces from the same species of crab—or chunks of king-crab meat. Avoid fine-textured crabmeat, like snow crab or spider crab.

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