481 calories per serving (1/2 of recipe); 24.0 g protein; 14.0 g fat; 61.2 g carbohydrate; 56.8 g net carbs; 361 mg sodium (approx. 100 mg less if pasta is boiled without salt); 61 mg cholesterol; 4.6 g fiber
1/2 tbsp salt (to boil pasta; not in photo)
For tomato sauce
200 cc (approx. 210 g) canned tomatoes
1 small clove garlic
2-3 cm wedge onion (20 g in photo)
1/3 taka no tsume red chili pepper (slices)
1/4 tsp olive oil
Black pepper, to taste
Handful (80-120 g) crabmeat (120 g; 1/2 Dungeness crab in photo)
50 g spinach
1 clove garlic
1 small lemon
2 tbsp vodka
2 tbsp heavy cream
1/2 tbsp butter
1 tsp olive oil
Black pepper, to taste
Make tomato sauce.
Finely chop garlic and onion (whole garlic in photo is to saute later).
Add red chili pepper and olive oil; mix well.
In the meantime, start boiling water for pasta.
In a frying pan, melt butter and heat olive oil; saute garlic on medium low heat until golden.
Meanwhile, zest lemon, and juice 1/3-1/2.
When water boils vigorously, add salt and pasta, and cook with the goal of draining pasta 30 seconds before time specified on package.
When garlic is golden brown, add crabmeat, and stir.
Add tomatoes and heavy cream, and reduce somewhat.
When pasta is nearly ready, add spinach to sauce, and cook.
Drain pasta, add to sauce, and quickly mix.
- No salt is added to the sauce; sodium in the canned tomatoes and crabmeat should be enough.
- Adjust the amount of lemon juice according the taste of tomato sauce. You can also add slightly more heavy cream toward the end to make the sauce milder, especially when the tomato sauce has a strong sour note.
- If you use a large lemon for zest, lemon juice is optional.
- Depending on pasta, boiling it exactly for the time specified on the package could result in pasta that is too soft when mixed in sauce (less common with pricier products).
- When 100 g dry pasta (with 0mg sodium) is boiled in 1.5% salted water, the cooked pasta (240-250 g) would have about 400 mg sodium.
- Other than sauteing garlic until it is golden brown, everything goes quickly for the sauce. You can easily adjust the timing of sauce preparation to have it ready when pasta is done.
- The original recipe is Crabmeat Tagliatelle in Creamy Lemon-Tomato Sauce by Vivante Ristrorante (closed) as listed in Pike Place Market Cookbook (2003, Sasquatch Books).