I’ve been following Katie Quinn Davies’s blog, What Katie Ate, for years. In fact, her travel photos of Positano, Italy are the reason I made a trip to the Amalfi Coast a couple years ago (Let’s just say I’m highly influenced by pretty pictures.). In the last year, Davies blogged less and focused on creating her next cookbook, What Katie Ate on the Weekend. This is her second book, and like her blog, the food photos are delicious and the travel photos inspire.
I chose to make her crab, lemon and chile spaghetti. It’s what I imagine Italians eat every day on the southern coast while sipping chilled white wine. The recipe is simple: a few ingredients combine for a simple lemon zest, olive oil and breadcrumb topping that adds bright citrus and crunch texture to sweet crab and pasta. This is a perfect summer dish: sweet crab, a little heat from the chile and fresh lemon. All it needs is that glass of wine.
Skill level: Medium. There’s range here. Most of the recipes are easy with a few more complicated recipes here and there.
This book is for: People who like to cook or just want a cool coffee table book.
Other recipes to try: Self-saucing mocha pudding
The verdict: Check back next week when What Katie Ate on the Weekend takes on the next challenger, Food 52: Genius Recipes.
Crab, Lemon and Chile Spaghetti
4 servings
2/3 cup olive oil
2 cups fresh breadcrumbs
Finely grated zest and juice of 1 lemon
Sea salt and freshly ground black pepper
1 handful flat-leaf parsley, finely chopped
14 oz. spaghetti
1 onion, finely chopped
3 cloves garlic, finely chopped
1 long red chile, seeded and finely chopped
15 oz. cooked fresh crabmeat, drained and shredded if chunky
Lemon wedges, to serve
• Heat 4 tablespoons of the oil in a large skillet over medium heat. Add the breadcrumbs, lemon zest and salt and pepper, then cook, stirring, for 6 to 8 minutes or until toasted and lightly golden. Transfer to a bowl to cool, then stir through the parsley and set aside.
• Cook the spaghetti according to the packages instructions, then drain, reserving some of the cooking water.
• Meanwhile, wipe the skillet clean. Add 4 teaspoons of the oil and place over medium heat. Cook the onion and garlic, stirring, for 4 to 5 minutes or until softened. Add the chile and cook for 1 minute, then add the crabmeat and cook, stirring, for 1 minute or until warmed through.
• Add the lemon juice and the remaining oil to the pan and stir to combine. Simmer over low heat, stirring occasionally, for 2 minutes to allow the flavors to infuse.
• Add the hot drained pasta to the pan along with a few tablespoons of the cooking water to moisten. Toss together to combine well, then add half the breadcrumb mixture and toss again to combine.
• Transfer to a platter and scatter over the remaining breadcrumb mixture. Serve immediately with lemon wedges to the side.
Reprinted with permission from Viking Studio
This article appears in Readers’ Choice 2016.
