| 1 box | BARILLA Gemelli |
| 6 cloves | garlic, peeled and thinly sliced |
| 1/4 cup | extra virgin olive oil |
| 1 tablespoon | serrano chili pepper, finely sliced |
| 4 tablespoons | butter |
| 1 pound | lump crab meat |
| to taste | salt |
| to taste | freshly ground black pepper |
| to garnish | scallions, sliced |
BRING a large pot of water to a boil and add 2 tablespoons of salt.
SAUTÉ garlic in a 12- to 14-inch skillet with olive oil until lightly browned, about 2 to 3 minutes.
ADD chili peppers, wine and butter; bring to boil. Add crab meat and remove the skillet from the heat.
COOK Gemelli according to the package instructions. Drain and add pasta to the skillet with the crab mixture.
COOK until most of liquid is absorbed. Pour into a warm serving bowl, top with sliced scallions and serve.