Make Rocca’s Spaghetti al Limone at Home

Spaghetti al Limone

Serves 2 to 4

• 1 tablespoon olive oil
• 2 cloves garlic, thinly shaved
• 1 teaspoon Calabrian chili, chopped
• 1 zucchini, julienned into thin “strings”
• 5-10 ounces spaghetti, fresh or dried
• 2 tablespoons cold butter
• 3 ounces fresh lump blue crab
• 1 lemon
• Parsley, for garnish
• Salt and freshly cracked black pepper, to taste

PREPARATION: Bring a large pot of water to a boil and season well with salt (it should taste like the sea). While the water heats, warm the olive oil in a large saute pan over low heat. Add the garlic, Calabrian chili and a pinch of salt. Gently sweat until fragrant, about 1 to 2 minutes. Remove from heat, add zucchini strings and toss to soften slightly from the residual heat. Set aside.

Cook the spaghetti until very al dente, about 2 minutes less than package directions. Reserve 1/2 cup of the pasta water, then drain. Return the saute pan to medium heat and add about 1/4 cup of the pasta water. Add the spaghetti and toss vigorously to release the starch and then add the cold butter, swirling or tossing constantly until it emulsifies into a glossy sauce.

Gently fold in crab, being careful not to break up lumps. Add lemon juice, zest and parsley, tossing to combine. Finish with salt and freshly cracked black pepper and serve.

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Read about Tampa’s Michelin-starred restaurant Rocca

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