Friday, February 15 2013, 01:39 PM MST
Linguini with Jumbo Lump Crab
As Aired On February 15, 2013
Recipe Courtesy of Will Pliler, The New Yorker
1 Medium Clove Garlic, Sliced Thinly
1 teaspoon Butter
1 teaspoon olive oil
Pinch red pepper flakes
Pinch kosher salt
½ cup cherry Tomatoes, cut in half
2 teaspoons Italian Parsley, chopped
1 cup cooked Linguini
½ cup (4 oz.) Jumbo Lump Blue Crab meat
1.) Warm a medium sauté pan over medium heat, add the butter, olive oil and garlic cook until garlic is softened about 30 second.
2.) Add the tomatoes, red pepper and salt continue sautéing about 30 more seconds until the tomatoes are warmed through.
3.) Add the crab and 1 teaspoon of the chopped parsley, continue cooking until crab is warmed.
4.) Add the warmed linguini and toss well, pour into warmed pasta bowls sprinkle with the remaining parsley. Serve immediately.
(Copyright 2013 Sinclair Broadcasting Group.)