Crab Spaghetti with Zucchini and Basil Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 pound spaghetti 3 tablespoon extra-virgin olive oil, plus more for garnish 2 medium zucchini, diced 1 teaspoon red pepper flakes 4 cloves garlic, minced 1 jalapeno, stemmed, seeded and chopped fine 1/2 cup white wine 4 tablespoons unsalted butter, at room temperature 16 ounces jumbo lump crabmeat 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basil leaves, plus more for garnish Zest of 1 lemon Freshly ground black pepper 1/4 cup chopped fresh dill
			Bring a large pot of water to a boil. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1 cup of the pasta water, then drain the spaghetti. Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and jalapeno and cook for 1 minute. Add the wine, 2 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything. Add the drained spaghetti, then add the parsley, basil, dill and lemon zest. Add the remaining 2 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowls.