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Share your recipes November 2013

Food Ventures

Pasta with Crabmeat

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(Courtesy of Kent Island Crab Cakes.)

Serves 2 as a first course.

 

Saute 2 shallots in 2 tablespoons good olive oil with 1 clove garlic, finely minced, until soft.

Add ¼ cup dry white wine and reduce slightly. Add 1 softened, flaked Kent Island crab cake and cook for 2 minutes.

Add handful of halved cherry tomatoes and cook covered until softened.

Toss in 1 cup roughly chopped or torn arugula leaves, season with salt and freshly ground pepper to taste.

Remove from heat.

Drain ¼ pound excellent linguine and toss with pasta sauce, setting aside a half cup or so to top the plates.

Top with finely chopped parsley and serve.





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Entertaining Suggestions for the Holidays

 

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