“Cooking is like love. It should be entered into with abandon or not at all.”
Harriet van Horne
Easy summer dinner for Hell on Wheels and Wolf Hall catch up night…
With so many of my favorite TV shows gone I relish a night where I can get caught up on the ones that are still on so tonight I am doing just that and a quick dinner was the way to go…with a container of NC crab meat staring at me I decided on crab and linguine.
A little fresh crab meat goes a long way in a simple pasta dish and the ingredients for tonight’s dinner for one include 2 ounces linguine, fresh lemon juice and zest, parsley, a small chili pepper seeded and chopped, and a EVOO. Most recipes say to sauté the crabmeat in the prepared oil and chili pepper, but I find that tossing the pasta in the seasoned hot oil and then tossing the crab meat is enough to heat the already cooked crab meat that I have on hand.
While the linguine is cooking (just short of al dente) heat about a tablespoon and 1/2 of olive oil in a sauté pan large enough to hold 2-3 ounces of pasta. Have ready about 2 ounces of picked over fresh backfin or lump crab meat. Add pasta to the seasoned EVOO and toss to finish cooking for at least a minute, add crab meat and a squeeze of lemon, some grated lemon zest and minced fresh parsley add a drizzle of Evoo…Serve immediately in warmed pasta bowls
*Options toss a whole lemon in the pasta cooking water, remove, cool and slice then add the slices to the sauté pan.
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