Spaghetti Fresca with Jumbo Lump Crabmeat
Ingredients
The pasta
-
12
ounces
spaghetti or linguine
The sauce
-
2
tablespoons
basil, chopped
-
2
cloves
garlic, peeled and sliced
-
1
cup
grape tomatoes, sliced in half
-
4
tablespoons
extra virgin olive oil
-
to taste
sea salt
-
to taste
crushed red pepper
The crab
-
12
ounces
jumbo lump crab meat
Instructions
- Prepare pasta water and cook the pasta according to the package instructions.
- In a sauté pan, heat half of the olive oil and sauté the garlic until it starts to sizzle.
- Add the tomatoes to the pan and cook over high heat until they begin to break down, then reduce heat and add crushed red pepper and sea salt.
- Add the basil to the tomatoes and let it simmer.
- In another pan, heat the remaining olive oil and gently sauté the crab meat until warm.
- Once the pasta is done, drain it and toss with the tomato-garlic oil until well coated.
- Divide the pasta into two portions and top each with the jumbo lump crab meat.
- Garnish with additional basil and a drizzle of olive oil before serving.
Nutrition Facts (estimated)
Servings
2
Calories
1039
Total fat
31g
Total carbohydrates
130g
Total protein
54g
Sodium
1437mg
Cholesterol
71mg
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