350 – 450 g spaghetti no 4 (San Remo Brand)
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 Tsp minced garlic
1 bunch of spinach (I use home grown spinach)
1 1/2 Tbs (or more) fresh lemon juice, divided
2 Tsp finely grated lemon zest, divided
4 Tsp chili oil (optional)
Freshly ground black pepper
225 g cooked, shelled mud crab, dig out the meat and set aside
175 g calamari rings, washed and drained
1/3 c fresh curly parsley, chopped
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and chili oil and cook, stirring often, until fragrant, about 1 minute.
Add 1 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to garlic mixture; add spinach cook for about 4 minutes. Then add calamari and season with pinch of salt and pepper. Stir until liquid is almost evaporated, about 1 minute.
Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab meats, parsley, and more chili rounds, if desired.
Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between plates; top with remaining 1 teaspoon lemon zest and chili oil. Sprinkle with more lemon juice if desired.
Note: Crab can be cook one day in advance: Cook crabs in a wok with a little bit of water about 1/2 c depending on how many crabs in the wok about 20 minutes.Once done the shells are orange. Let it cool then dig out the meat next day.