Oh, the holidays. Or the ‘Holi-daze’ as I like to call it.  November and December are insane months for anyone in the food industry, and it is no different for me—I do my best—I start looking for gifts in August, try to stock my freezer with homemade ready-for-oven foods, but December always creeps up and bites me in the ass. My to-do list (and everyone else’s) is huge.   This week and next week are particularly hectic—4 big parties plus my usual client load. The parties this week both went well, but after two intense days in the kitchen the last thing that I want to do is cook and clean the dishes on my one day off.  That’s where this recipe kicks in—it’s quick, easy and delicious.  Dungeness crab is in season, so it is perfect for the holi-daze and so easy anyone can make it.

Spaghetti with Crab, Scallions and Mint

Adapted from ‘Urban Italian’ by Andrew Carmellini and Gwen Hyman

I decreased the amount of olive oil for this recipe and increased the amount of butter.  I also added the zest of one lemon to boost the lemon-y flavor.  Otherwise, it’s perfect!

Serves 4

1 pound spaghetti (I used fresh Ramen because I had some in the fridge, but angel hair pasta or capellini would work too.)

1 Tbsp. olive oil

6 Scallions, white and green parts thinly sliced separately (I had three in my fridge, so that is what I used.)

1 tsp. Old Bay Seasoning

1 cup clam broth (1 8oz bottle)

¼ cup fresh lemon juice (about 1 small lemon)

Zest of 1 lemon

1 pound crab meat, picked over for shells and cartilage

4 Tbsp. butter

½ cup mint leaves, chopped

Cook the pasta until al dente. Drain.

In a large skillet heat the olive oil and saute the scallion whites.  You can add a clove or two of garlic if you like. Cook until softened and aromatic. Stir in the Old Bay.  Add the clam broth, lemon juice, crabmeat, lemon zest and butter.  Stir until the butter is melted.

Add the spaghetti and scallion greens to the skillet and toss to coat the spaghetti with the sauce.  Remove from the heat and toss in the mint.  Season to taste with salt and pepper.  Serve and Enjoy!  This recipe is sophisticated enough for company.  Simply round out the meal with a salad and pick up some cookies or something yummy from the bakery for dessert.