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Spaghetti With Crab and Jalapeños

4 servings

• 1 pound spaghetti
• 6 garlic cloves, thinly sliced
• 3 jalapeños, seeded and cut into 1/8-inch dice
• 1/4 cup extra-virgin olive oil
• 1/4 cup dry white wine
• 1 pound Dungeness crab meat
• Salt and freshly ground black pepper
• Italian parsley, for garnish

Bring 6 quarts water to a boil and add 2 tablespoons of salt. Cook the spaghetti until al dente and drain. Reserve pasta cooking water.

Meanwhile, in a large skillet, sauté the garlic and jalapeños in the olive oil until lightly browned. Add wine and bring to a boil. Stir in the crab meat and remove the pan from the heat.

Add cooked spaghetti and 1/4 cup of pasta cooking water to crab mixture. Cook until most of the liquid is absorbed, about 45 seconds. Add more water if needed. Transfer to a warm bowl, toss with additional olive oil, season with salt and pepper and garnish with parsley.

Chef's tip: For a zippy dish, don't seed the jalapeños, Batali advised.

(From Mario Batali.)

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