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Friday, January 28, 2011

Crab Linguine with Lemon and Basil

Friday nights have become pasta nights in our house.  I absolutely love being able pick up some fresh bread at the bakery, then come home and wind down the week with a quick and easy pasta meal.  This pasta dish took less than 30 minutes to make - basically just the time it took to cook the pasta.  But, the meal is delicious!  This is a dish to make now to beat some winter blues AND one to make in the summer when basil and cherry tomatoes are plentiful.  Enjoy!
Crab Linguine
from Annie's Eats
Yield:  4 servings
  • 1 lb pasta, such as linguine or spaghetti
  • 1/3 cup olive oil
  • 2 Tbsp butter
  • 6 cloves garlic, minced
  • 1/2 cup fresh basil, chopped
  • 1 cup cherry tomatoes, halved
  • salt and pepper, to taste
  • 8 oz. fresh crab meat, cooked
  • 1 lemon, quartered
  1. Cook the pasta according to package directions.  Drain well; set aside.
  2. 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.
  3. 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.  
  4. Divide portions and top with the fresh crab meat, about 2 ounces each.  Squeeze one quarter of lemon over each serving.  Serve immediately.

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