Serving Size: Four

Ingredients:
1 lb. good quality Spaghetti
1/2 qt. heavy cream zest of 3 lemons
1/2 lb. crabmeat
1 can good quality imported Italian canned Cherry tomatoes
1/2 cup breadcrumbs
Procedure

Directions:

1. Precook 1 lb. good quality spaghetti such as DeCecco brand, to the al dente stage.
2. Toss the hot spaghetti with 2 tbs. extra virgin olive oil and season with salt and crushed red pepper. Set aside.
3. Combine 1/2 qt heavy cream with the finely grated zest of 2 lemons.
4. Bring the cream to a boil, lower the heat, and reduce the cream by 1/3. remove from heat and set aside.
5. Melt 1 tbs. unsalted butter in a sauté pan and sauté 2 thinly sliced shallots until translucent.
6. Add 1/2 lb. picked over fresh crabmeat, season with salt and pepper, remove from heat and set aside.
7. In 4 oven proof terracotta dishes, using a fork, twirl the spaghetti into the “Haystacks” in each dish.
8. Add the lemon cream, 3 cherry tomatoes, then top each haystack with some of the crab mixture.
9. Top the crab with some of the breadcrumbs combined with the zest of the third lemon, bake in a 400 degrees oven until browned lightly, about 10 minutes.