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1
Start by boiling water in a large pot with a plenty of salt. And have all listed ingredients ready by your side.
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2
Crush garlic with a flat side of your knife, this will make it much easier to remove the skin.
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3
Remove/peel the skin, chop them finely and set aside. Chop green chilis into 1/2 inch length and set aside.
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4
The water should be boiling by now, add the spaghetti, cook for 7-8 minutes, or follow the instruction on the package (if any) for al dente bite.
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5
While the pasta is cooking, gently heat olive oil in a pan, add chopped garlic and chilis.
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6
Stay over low heat, stir and cook for a couple of minutes without browning the garlic.
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7
Add a few pinches of salt and pepper to season, then stir in crabmeat and white wine.
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8
Bring the heat up to medium, simmer for a couple of minutes or until the liquid is reduced by half. Remove the pan from the heat. Take some of the crabmeat and set aside for final plating later.
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9
Pasta should be cooked by now. Turn off the heat, directly transfer from the pot into the pan. I do it this way so I won't have to carry a heavy pot to drain the pasta, and also to add some of the starchy liquid that is still in the spaghetti. (Not to mention having one less stuff to wash up).
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10
Mix them well in a pan, taste first then season. Crabmeat can be naturally salty, so I always taste before adding more salt.
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11
Plate the pasta, top it up with crabmeat you set aside earlier, and add the zest of fresh lemon. A drizzle of extra virgin olive oil won't hurt if you have some.
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12
Finally, add a good squeeze of lemon. Please do not skip this part, it makes a world of difference. Enjoy!
