Mandoline Slicer - For slicing vegetables uniformly.
Food Processor - Useful for making dough or finely chopping ingredients.
Crab Cracker - To crack open crab legs and shells for easier meat extraction.
Chef's Knife - Essential for cutting various ingredients to precise sizes.
Garlic Press - For mincing garlic quickly.
Fine Mesh Sieve - Important for rinsing pasta, straining sauces, or making a velvety lemon-butter mixture.
Pasta Rolling Pin & Cutting Board Set - Ideal for rolling out fresh pasta dough.
Large Dutch Oven - Perfect for cooking spaghetti and preparing the sauce while maintaining heat distribution.
Digital Kitchen Scale - Useful for accurate ingredient measurements, especially important in delicate recipes like this.
Citrus Juicer - To extract juice from lemons efficiently without any pulp or seeds.
Stainless Steel Pot with Lid (12-Quart) - A versatile option for preparing multiple components of the dish simultaneously, such as simmering sauces and cooking pasta.
3/4 pound spaghettini
4 tablespoons extra-virgin olive oil plus more for drizzling
1 large garlic clove, pressed
1/4 cup fresh lemon juice
1 1/2 teaspoons anchovy paste
1 teaspoon lemon peel
1/2 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish
8 ounces lump crabmeat, picked over
3 ounces prosciutto, sliced crosswise (optional)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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