It happens every year at this time, and Ben always warns me. I’m loving the heck out of fall and winter baking, comfort food cooking, etc. Then suddenly the holidays are over and I’m ready for spring, like, right now. My body craves lighter, fresher meals and I just want to pretend it’s warm enough to go for a (pleasant) walk outside. It certainly didn’t help that we had a brief stint of 60 degree weather last week. This crab linguine with lemon and basil was the answer for me. A small serving of pasta with fresh basil, cherry tomatoes, fresh lump crab meat and a squeeze of fresh lemon juice – just what I needed. Since the crab meat is pre-cooked, this meal is ready in next to no time – basically just as long as it takes to cook the pasta. I can’t wait to make this again in the summer when all the ingredients are really at their prime, and some come straight from my garden, but in the meantime it helps with the winter blahs.
- Yield about 4 servings
1 lb. pasta, such as linguine or spaghetti
1/3 cup olive oil
2 tbsp. butter
6 cloves garlic, minced
½ cup fresh basil, chopped
1 cup cherry tomatoes, halved
Salt and pepper, to taste
8 oz. fresh crab meat, cooked (or substitute pre-cooked shrimp/prawns)
1 lemon, quartered
Cook the pasta in a large pot of boiling water until al dente. Drain well; set aside. In a large skillet over medium heat, combine the olive oil and butter, heating until the butter is completely melted. Add the garlic to the pan and cook for 30 seconds, just until fragrant and bubbling. Remove the pan from the heat.
Add the drained pasta to the skillet and toss well until the pasta is well coated with the garlic-oil sauce. Add the basil and cherry tomatoes, and season with salt and pepper to taste. Divide the pasta between warmed serving bowls. Top each individual serving with the fresh lump crab meat, about 2 ounces each. Squeeze one quarter of lemon over each serving. Serve immediately.