None of them seemed right, until I came across zucchini. The zucchini, sauteed in garlic olive oil, was a perfect accompaniment to the crab. The lemon zest and juice created a nice tang that melded perfectly with the rest of the dish. I've made this dish twice now and I can't get enough of it!
Crab and Lemon Spaghetti with Zucchini
½ lb crabmeat
Juice and zest of half a lemon
½ lb spaghetti
Salt and pepper
2 cloves garlic, minced
2 zucchini, diced
1. Cook spaghetti according to package directions.
2. Meanwhile, heat 1 tbsp olive oil in a sauté pan over medium heat. Add garlic and sauté until fragrant and beginning to brown. Add in zucchini, season with salt and pepper and cook for 5-7 minutes until soft.
3. Add pasta to zucchini, and stir. Drizzle with lemon juice, olive oil and lemon zest. Stir in crab meat.
4. Serve with shaved pecorino romano.