Low-calorie spicy crab pasta

Ingredients:

• 450 g spaghetti
• 450 g white crab meat, sort through
• 2 tbsp. l. canola oil
• 2 chili peppers, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint
• 2 tbsp grated lemon zest
• Olive oil for drizzling

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of the cooking water and discard the rest.
2. Meanwhile, heat canola oil in a deep saucepan over medium heat. Add the chili peppers and garlic and cook for about 3 minutes, until softened and the garlic is lightly browned.
   
   Pour in the wine and cook for about 5 minutes, until the wine has reduced by half. Add the crab meat and cook for 1 minute.
3. Add the spaghetti and a little cooking water to the saucepan and cook for another minute. Stir in the parsley, dill, mint, and lemon zest. Drizzle the pasta with olive oil and season with salt and pepper.