Ingredients
2 tbsp EVOO
1 pound cooked crab
1/4 cup white wine
1/2 cup lemon juice
1/2 cup of reserved pasta water
1/4 cup Parmesan cheese
salt and pepper
Handful of Italian parsley chopped
Preparation
While pasta is cooking, heat olive oil in a big skillet and stir in the cooked crab and warm it through. Pour in the white wine. Bring the liquid just to a boil, turn the heat way down and stir in 1/2 cup lemon juice and a good amount of salt and pepper. As soon as the pasta is al dente, drain (reserve 1/2 cup of pasta water). Pour pasta into skillet and toss in about 1/4 cup grated Parmesan and a big handful of chopped Italian parsley. If the pasta needs more liquid, add some of the pasta water. Serve with more Parmesan.
