Chef Freddy shares this week’s tip on Spicy Crab with Pasta

HEALTHY PASTA WITH SPICY CRAB
WHAT YOU'LL NEED
KOSHER SALT
1 POUND SPAGHETTI
2 TABLESPOONS CANOLA OIL
2 FRESNO CHILI PEPPERS, FINELY CHOPPED
1 EYE CUP GARLIC, MINCED
2 CUPS JULIENNE MIX OF ZUCCHINI, SQUASH, CARROTS AND RED BELL PEPPER
1 CUP DRY WHITE WINE
1 CUP SEAFOOD OR CHICKEN BROTH
1 POUND JUMBO LUMP CRABMEAT, PICKED OVER
2 EYE CUPS FINELY CHOPPED FRESH FLAT-LEAF PARSLEY
1 CUP FINELY CHOPPED FRESH DILL
1 EYE CUP FINELY CHOPPED FRESH MINT
1 EYE CUP FINELY GRATED LEMON ZEST
EXTRA-VIRGIN OLIVE OIL, FOR DRIZZLING
SALT AND FRESHLY GROUND PEPPER
4 OZ. SOFTENED UNSALTED BUTTER (OPTIONAL)
1 CUP GRATED PARMESAN CHEESE

INSTRUCTIONS

1. BRING A LARGE POT OF SALTED WATER TO A BOIL
2. ADD THE SPAGHETTI AND COOK AS THE LABEL DIRECTS UNTIL AL DENTE
3. RESERVE 1 CUP COOKING WATER, THEN DRAIN THE PASTA. MEANWHILE, HEAT THE CANOLA OIL IN A LARGE, HIGH-SIDED SAUTE PAN OVER MEDIUM HEAT.
4. ADD THE CHILIES AND GARLIC AND COOK UNTIL SOFT AND THE GARLIC IS PALE GOLDEN BROWN.
5. ADD JULIENNE VEGGIES, COOK 2 TO 3 MINUTES. ADD THE WINE AND COOK UNTIL REDUCED BY HALF, ABOUT 5 MINUTES.
6. ADD THE BROTH, SIMMER 3 MINUTES LONGER.
7. ADD THE CRAB AND COOK UNTIL JUST HEATED THROUGH, ABOUT 1 MINUTE.
8. ADD THE PASTA AND SOME OF THE COOKING WATER TO THE PAN AND COOK FOR ANOTHER MINUTE.
9. STIR IN THE BUTTER, PARSLEY, DILL, MINT AND LEMON ZEST.
10. DRIZZLE WITH OLIVE OIL AND SEASON WITH SALT AND PEPPER. SERVE WITH GRATED PARMESAN CHEESE.