Spicy Garlic Seafood Spaghetti

  • 8 oz. spaghetti
  • 1–2 dried red chilies (use more if you like it hot!)
  • 2 T. olive oil
  • 1 small zucchini — cut into quarters lengthwise and sliced
  • 4–5 cloves garlic – crushed
  • 12 grape tomatoes – cut into halves
  • 1/2 c. chicken stock
  • Splash of white wine
  • 2 (6 oz.) cans lump crabmeat, drained
  • Salt and black pepper – to taste

Bring a pot of water to boil and add in 2 teaspoons of salt and the dried chilies. If you do not want the heat in this dish, omit the dried chilies. If you want it hotter, add another to the pot. Add in the pasta and cook until al dente. Drain the pasta and discard the chilies (or, if you are very adventurous, chop them up and add them to the sauce).

While the pasta is cooking, add the olive oil to a large pan. Add the zucchini and garlic; sauté until fragrant, about 5 minutes. Add the tomatoes and chicken stock; simmer for 5 minutes. Add the wine and crabmeat. Toss with the cooked pasta. Taste first before seasoning further with salt and black pepper and drizzle with additional olive oil if needed. Serve immediately.

  • Yields: 2-3 servings, depending on your appetites
  • Preparation Time: 20 minutes

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