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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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spicy tagliatelle with crab, lemon, and capers!

Spicy Tagliatelle with Crab, Lemon, and Capers

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
spicy tagliatelle with crab, lemon, and capers!
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5 from 1 vote

Spicy Tagliatelle with Crab, Lemon, and Capers

Spicy crab pasta with lemon and capers is perfect for a weeknight meal or as the star of your next date night in. Bonus: it's ready in 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: crab meat pasta, crab pasta, lemon caper pasta, pasta with capers
Servings: 6 -8 servings
Calories: 371kcal
Author: ari | well seasoned


  • 1 lb tagliatelle (or other long pasta)
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 3 medium cloves garlic (minced)
  • 2 anchovy filets (drained)
  • 1 tsp red pepper flakes
  • 1 lb lump crab meat (picked through for shells)
  • cup dry white wine
  • 1 tsp kosher salt
  • lemon juice and zest from 1 lemon
  • ¼ cup parsley (chopped)
  • ¼ cup dill (chopped)
  • 1 heaping Tbsp capers (drained)
  • ¼ cup Parmesan (grated, plus more for serving)
  • ¼ - ½ cup heavy cream
  • Freshly ground black pepper


  • Bring a large pot of water to a boil, then add about 1 Tbsp kosher salt. Add tagliatelle, then cook according to package directions, or until al dente. Reserve about ½ cup of pasta water, then drain pasta and set aside.
  • Heat olive oil and butter in a large skillet over medium-high heat. When hot, add garlic, anchovies, and red pepper flakes, then use a wooden spoon to break down the anchovies (they should melt into the sauce), cooking for about 2-3 minutes.
  • Add crab and cook until just heated through, about 1 minute, then deglaze with white wine. Season with kosher salt, then cook 1 minute more. Add drained pasta. Add lemon juice and lemon zest, parsley, dill, capers, and parmesan. Stir to combine.
  • Pour in about ¼ cup of reserved pasta water and ¼ cup of heavy cream, then toss gently. If you want more of a sauce, add more reserved water and/or cream, otherwise taste and adjust seasoning as needed. Serve with extra black pepper and parmesan cheese on top.


Calories: 371kcal | Carbohydrates: 44.6g | Protein: 20.5g | Fat: 15.7g | Saturated Fat: 4.1g | Cholesterol: 54mg | Sodium: 930mg | Fiber: 2g | Sugar: 1.6g