Spicy Crab Spaghettini With Preserved Lemon

• 1/2 pound spaghettini (thin spaghetti)
• 1/2 cup chopped red onion
• 1/4 cup extra-virgin olive oil
• 1 to 2 teaspoons
• or Sriracha sauce
• 1/2 pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 pound thawed frozen king crab legs)
• 2 pieces
• , pulp discarded and rind rinsed and finely chopped (1 tablespoon)
• 1/3 cup finely chopped flat-leaf parsley
• 2 tablespoons salted butter

1. Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
2. Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in
3. and cook 1 minute, then add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.
4. Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.

spaghettini, red onion, extravirgin olive oil, sriracha sauce, crabmeat, flatleaf parsley, butter

Taken from www.epicurious.com/recipes/food/views/spicy-crab-spaghettini-with-preserved-lemon-242285 (may not work)