This is one of my favorite pasta dishes to make during the warmer months. It is extremely simple to prepare (if you buy pre-shelled crab, that is) and it looks beautiful on the plate. And, unlike many pasta dishes, it isn’t heavy. Sometimes, forgoing a cream-based sauce in favor of olive oil and fresh herbs makes all the difference.
Crab & Tomato Linguine
recipe adapted from Miss Dahl’s Voluptuous Delights
1/2 cup cherry tomatoes
1 clove of garlic, diced
1 sheet prosciutto, chopped
1/2 red chile, deseeded and finely chopped
3 tablespoons olive oil
Juice and zest of 1 lemon
3/4 cup cooked fresh crab meat
6 ounces whole wheat or spelt linguine
Chopped fresh parsley and basil, for garnish
1. Cut the tomatoes in half, sprinkle with a little sea salt.
2. Sautee the olive oil, garlic, chili and prosciutto in a pan, until fragrant (about two minutes – careful not to burn the garlic.)
3. Add the crab and lemon zest and juice to the mix.
4. Cook the pasta until it’s al dente; drain, then pour the crab mixture and tomatoes over and sprinkle with parsley and basil as desired.