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Lemon-Crab Spaghetti
For years this was a secret recipe of mine. You can use half the crab or none at all and it's still delicious.

Bring a pot of salted water to a boil and add a pound of pasta. Heat a couple of Tbsp. of olive oil in a big skillet, stir in 1 pound cooked crab, and warm it through. Pour in ¼ cup white wine. Bring the liquid just to a boil, turn the heat way down, and stir in ½ cup lemon juice and a good amount of salt and pepper. As soon as the pasta is al dente, drain, reserving about ½ cup pasta water. Pour pasta into the skillet and toss in about ¼ cup grated Parmesan and a big handful of chopped parsley. If the pasta needs more liquid, add some of the reserved pasta water. Serve with more Parmesan.

—Frances Mayes, coauthor of The Tuscan Sun Cookbook (Clarkson Potter), out this month, from which this recipe was adapted