Spaghetti with Crab Meat and Peas

Sometimes, there is a level of awesomeness that pictures simply don't do justice to. You need full-on Smell-O-Vision™ to appreciate this one.

That this is both easily made on a weeknight, and that it is definitely better than sliced bread means that the Italians just do some things better!

Garlic! Chillies! Olive oil! Exclamation Marks!!

Madre di Dio!!!



Ingredients

linguini (or spaghetti.)
1 cup crabmeat
8 cloves garlic (chopped roughly)
1/2 cup peas
1/2 cup parsley (chopped fine)
4 dried read chillies (crumbled fine)
1 cup white wine (optional, substitute by water)

olive oil
sea salt
black pepper

Recipe

Prepare the pasta in heavy-salted water.

Meanwhile, heat the olive oil in a pan, fry the garlic and crumbled red-chillies languidly, add the crabmeat, peas, salt and black pepper and fry for 2-3 minutes. Add the white wine. Let it cook for a bit.

Toss with the spaghetti. Top with parsley and more black pepper right before serving.