Crab Pasta
Ingredients
8 oz pasta recommend spaghetti/thin spaghetti or linguini
8 oz crab meat or one large dressed crab
1 handful parsley small
1 clove garlic or 2, depending on size (or more to taste – this isn’t that strong)
3 tablespoon olive oil approx
1 pinch red pepper flakes optional, but recommended
ΒΌ cup white wine optional
Directions
Cook the pasta according to the packet instructions but on the lower end time-wise – you want it to be al dente.
Meanwhile, remove the leaves from the parsley and roughly chop, and peel and finely dice the garlic.
Once pasta is a couple minutes away from being done, warm the olive oil in a wide skillet/frying pan over a medium-low heat. Add the garlic and red pepper flakes and cook a minute or two until aromatic and softened, but not browning. If using wine, add and mix through, reducing heat as needed so it doesn’t completely evaporate.
Lift the pasta from it’s cooking pot with tongs straight into the skillet with the garlic oil and gently toss to coat the pasta with the oil. Add the parsley and crab and mix so that everything is well distributed through the pasta. Add a little more oil or some of the cooking water, if needed, to loosen it.
