Food Ventures
(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.
Ann's Article:
Entertaining Suggestions for the Holidays
Ann Hattes travels far and wide in search of interesting food adventures.