Mmm, that sounds good. Skip take out and whip up this delicious noodle dish the next time you want to treat yourself. How often do you cook with crab? It's not hard! Buy pre-peeled crab meat from any grocery store and convince your friends you're a Top Chef.


  • 1 bag of spaghetti noodles
  • 3 tbsp of minced garlic
  • 1 black garlic pod (smashed into a paste)
  • 1 tbsp of low sodium soy sauce
  • 1 tbsp of sugar
  • 1 tbsp of oyster sauce
  • 2 tbsp of fish sauce
  • 2 tbsp of parmesan cheese
  • Green onion for topping
  • 8 oz pre-peeled crab meat

For garlic pepper infused ghee

  • 6 garlic cloves
  • whole pepper corns
  • 4 sticks of butter


To make your garlic pepper infused ghee, peel 6 pieces of garlic. Smash garlic and whole peppercorns together. Place in LĒVO herb pod.

Place 4 sticks of butter into LĒVO reservoir.

Infuse for ~30 minutes at 160 °F.

Once complete, cover a glass jar with cheesecloth and filter the infusion through. Let it cool.

For this recipe, you'll need 8 tbsp of this garlic pepper infused ghee. Put the rest in the refrigerator for use in making Filipino Chicken Adobo!


Cook spaghetti noodles according to package instructions.  Drain and set aside.

In a pan, add garlic pepper infused ghee and set the pan to low heat. Add minced garlic and black garlic paste and gently stir cooking for 2-3 minutes. Add the remaining ingredients except the parmesan cheese to the pan and stir until everything is combined.

Add cooked pasta and crab to the pan and quickly mix. If you want to add parmesan cheese, add on top and mix again.

Serve with green onion on top and enjoy!

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