Spicy Crab Pasta

• 1/2 pound lump crab
• 1/2 pound tajarin, tagliatelle or other long egg pasta
• 2 clove garlics, minced
• 4 shallots or cippolini onions, minced
• 1 jalapeno or other chili pepper, seeds removed and minced
• 1 tablespoon basil, chopped
• 1/4 cup fresh breadcrumbs, toasted in a tablespoon of olive oil (optional)
• chili flakes to taste

1. Roast the shallots or onions in foil in a 425 degree oven for half an hour until they are soft and you can easily remove the skin. Let them cool and chop them up.
2. Cook the pasta in salted boiling water for 1 minute less than the package instructions.
3. Meanwhile, saute the garlic, jalapeno, and onions in a couple tablespoons of olive oil. Add the crab meat and stir through. Add a cup of the pasta cooking water and let it cook down for a minute. Add the drained pasta and reserve some more water in case you need it. Remove from the heat and add a splash of olive oil along with basil leaves and chili flakes for garnish.

lump crab, tajarin, clove garlics, shallots, other chili pepper, basil, fresh breadcrumbs, chili flakes

Taken from food52.com/recipes/19097-spicy-crab-pasta (may not work)