Crab linguiniPosted: January 27, 2011
We try to eat fish and seafood as much as possible. So to keep it fresh and interesting, I am always searching out new and exciting ways to serve it. So when I saw this recipe, I knew we had to try it. Simple, light, yet full of flavor!
1 lb. pasta, such as linguine or spaghetti
1/3 cup olive oil
2 tbsp. butter
6 cloves garlic, minced
½ cup fresh basil, chopped
1 cup cherry tomatoes, halved
Salt and pepper, to taste
8 oz. fresh crab meat, cooked (or substitute pre-cooked shrimp/prawns)
1 lemon, quartered
Cook the pasta in a large pot of boiling water until al dente. Drain well; set aside. In a large skillet over medium heat, combine the olive oil and butter, heating until the butter is completely melted. Add the garlic to the pan and cook for 30 seconds, just until fragrant and bubbling. Remove the pan from the heat.
Add the drained pasta to the skillet and toss well until the pasta is well coated with the garlic-oil sauce. Add the basil and cherry tomatoes, and season with salt and pepper to taste. Divide the pasta between warmed serving bowls. Top each individual serving with the fresh lump crab meat, about 2 ounces each. Squeeze one quarter of lemon over each serving. Serve immediately.