COMMENT:
When crabs are in season in south Louisiana, which is normally the
summer months, Creole tomatoes are also hanging heavy on the vine.
There's no better time than now to create this magnificent pasta
than now. If you like a little spice in your pasta, try adding 1/8
teaspoon of red pepper flakes or even a finely minced Tabasco pepper.
INGREDIENTS:
- 1 pound jumbo lump crab meat
- 1 pound cooked linguine
- 1/4 cup olive oil
- 4 cloves sliced garlic cloves
- 1/4 cup minced shallots
- 1/4 cup minced parsley
- 2 tbsp chopped basil
- 1 cup diced Creole tomatoes
- 1 cup half & half
- salt and pepper to taste
METHOD:
In a heavy sauce pan, heat olive oil and sauté garlic and
shallots 1 - 2 minutes. Add herbs and tomatoes. Cook an additional
2 minutes. Slowly add half & half, whisking constantly and bring
to a boil. Reduce to simmer and add half of the crab meat to flavor
the sauce. Cook until slightly thickened, stirring often. When the
sauce holds to the back of a spoon, gently fold in the other half
of the crab meat. Cook an additional 2 to 3 minutes, just to heat
meat through. Season to taste using salt and pepper. Toss with cooked
linguine. |
