Fresh Crab Spaghetti by Mia Rigden

Yield: 4 servings
This dish is easy enough for a Monday night at home, yet fancy enough to serve to your favorite friends. For me it ticks all the boxes: quality protein, healthy fats, fiber, vegetables, and explosive flavor.



  1. In a large skillet, heat the olive oil over medium. Add the shallots and garlic and stir until fragrant, about 2 minutes.
  2. Next, add the red pepper flakes and oregano, followed by the cherry tomatoes. Stir to combine and saute for 2 additional minutes.
  3. Add the chicken stock and lemon juice, then lower to a simmer. Allow to cook until the sauce thickens, about 10 minutes.
  4. While the sauce is simmering, cook the pasta according to the package directions. Drain pasta, reserving ¼ cup of the pasta water to add to the sauce.
  5. Add the pasta to the skillet, along with the reserved pasta sauce and use tongs to combine. 
  6. Serve with a few basil leaves for garnish.