Active Time

　　20 min

　　Total Time

　　20 min (Not including preserved lemons)

　　Our Australia correspondent, Pat Nourse, attended the Sydney Seafood School. The combination of flavors here is quintessentially Australian, inspired by far-flung sources and joined together in a unique way. The brininess of preserved lemons brings out the sweetness of the king crab you'll find in each twirl of pasta.

　　

Ingredients

Makes 4 (first course) servings

　　1/2 pound spaghettini (thin spaghetti)

　　1/2 cup chopped red onion

　　1/4 cup extra-virgin olive oil

　　1 to 2 teaspoons sambal oelek 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 preserved lemon , pulp discarded and rind rinsed and finely chopped (1 tablespoon)

　　1/3 cup finely chopped flat-leaf parsley

　　2 tablespoons salted butter

　　

Step 1

Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

　　

Step 2

Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, then add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.

　　

Step 3

Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.