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1
Put 3 liters of water in a large point and bring to a boil (this is the pasta water).
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2
When it's just about to boil, ad 2 tablespoons of salt (1% salt water).
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3
The amount of salt in the boiling water will affect the taste of the pasta, so measure it out properly.
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4
When the pasta water comes to a boil, turn the heat down very low.
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5
Put the A. ingredients in a cold frying pan, and cook the garlic over very low heat to transfer the flavor and fragrance to the oil.
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6
When the garlic in Step 3 is lightly colored, add the onion and salt and pepper.
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7
Set the heat to low-medium.
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8
At the same time, put the pasta in the pasta water you brought to a boil in Step 2.
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9
Cook it for 30 seconds to a minute less than the time on the package.
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10
The heat should remain set to low.
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11
When the onion in Step 4 is translucent, turn the heat down to low and add the B. ingredients.
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12
Heat slowly.
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13
When the sauce starts to bubble around the edges, turn off the heat.
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14
Strain the al dente pasta into a colander, without totally draining off the pasta water.
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15
Transfer the pasta (no need to drain) to the Step 7 sauce.
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16
Mix the sauce and the pasta well over low-medium heat.
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17
When the sauce is bubbling and slightly thickened, turn off the heat.
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18
Make sure not to overcook the sauce, or it will turn grainy.
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19
Transfer to a serving plate, sprinkle with the C. ingredients, and serve.
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20
The only salt in the dish comes from the pasta water and the canned crabmeat, but I think it's just right.
