Tick-Tock, Tick-Tock……that’s the sound of the clock moving ever so slowly as we near the end of the school year…..sigh Now that’s something else we’re going to have to explain to the next generation. They won’t understand why a digital clock would go tick-tock……
I don’t think any other generation has gone though as many changes as we have, if it has anything to do with electronics, it has moved at the speed of light…..I just wish they could make those types of improvements in the Auto industry. We’re still driving gas guzzlers, and where are the flying cars they promised us! I remember so clearly drawing pictures of what the future would look like in that far away year of 2010, and my friends everyone one of those drawings had flying cars………where has the time gone….sigh
But let’s not dwell on what we can’t change and sit down to eat instead, that always seems to make everything better! When I went shopping this week, I found one of my favorite ingredients back in stock after being MIA all winter, Jumbo Lump Crab meat and that definitely means that summer is on its way! Of course we won’t talk about what I paid for it, or the fact that it really wasn’t all jumbo lump but more lump, because it was still fresh Maryland Blue Claw Crab Meat, and my friends it was delicious!
Lisa had asked for a white sauce but not to oily, so instead of a typical Aioli sauce, I decided to keep this pasta dish a little on the dry side by tossing it with the seasoned olive oil rather than dousing it with sauce. The result was a fresh lightly oiled pasta dish where all of the ingredients retained their individual flavors. The perfect meal to showcase that wonderful crab meat! Pasta Fresca is really just garlic, and tomatoes sauteed in olive oil, seasoned with a little crushed red pepper flakes and sea salt, but as is the case with most Italian dishes, there are as many variations as there are Italian Grandmothers. This is simply my very basic interpretation of this classic dish, so feel free to make changes!
- 10-12 ounces of Jumbo lump crab meat
- 2 Tbsp chopped Basil Plus a sprinkle reserved for serving.
- 2 cloves of garlic peeled and sliced
- 1 cup of Grape Tomatoes sliced in half
- 4 Tbsp Extra Virgin Olive Oil plus a drizzle
- Sea Salt to taste
- Crushed Red Pepper Flakes to taste
- 12 oz dry spaghetti or linguine
- Prepare pasta water and cook pasta per instructions on the box*
- In one saute pan add half the olive oil and the garlic and saute the garlic just until it starts to sizzle and cook
- Add the tomatoes to the pan and continue cooking the tomatoes over high heat for a few minutes until they begin to break down, then reduce the heat to low and add crushed red pepper and sea salt*
- Add the basil to the tomatoes and allow to continue cooking on simmer.
- In another pan, add the rest of the oil and get it hot, then add in the crab meat and very gently saute it over a medium heat, until crab meat is warm. (you may need to add a little water or white wine if your drinking some to release the crab meat from the pan)
- When the pasta is done, drain it and then toss it with the tomato-garlic oil until all the pasta is well coated and then divide into two portions.
- Top each portion with the Jumbo lump Crab Meat
- Top with additional basil and drizzle the best olive oil you have over the crab meat and pasta.
- Serve immediately!
It really was an excellent meal and it was done in just a matter of minutes! I will let you in on a little secret….shhh…. I know it’s pretty much a mortal sin to serve grated cheese with a seafood pasta dish, but I always do because I love it! So don’t forget to add a little grated Romano to the pasta (not the crab meat) and it will be even more delicious!
Thanks for stopping by today, and I’ll see you all real soon!
Hi Chef,
This looks like a perfect meal. Will have to try this.
I love the simplicity of this, letting the great crab meat shine through. And I agree, I just can’t eat pasta without at least a little cheese on it, even if it is seafood pasta!
The jumbo crab meat makes this so special, it looks very appetizing chef Dennis.
That’s very true – Italians don’t like to mix cheese and seafood (but yes, it is more delicious! 🙂 ).
Can I tell you how much I freakin’ love this? I want a bowl of this every single day… it looks fabulous!
Wow! This is another winner, Chef Dennis! I love pasta dishes like this. And I love the jumbo lump crabmeat even more. Thanks for sharing!
I just stumbled on your blog chef. And I msut say that your space is simply fabulous. There is so much to learn. I am following you right away 🙂
I’m so glad you found me! Thanks so much for stopping by and I’m glad to hear you like my blog!
Dennis this looks yummy 🙂 especially that I’m craving sea food those days 🙂
Chef – love how light this dish is – usually I see pasta with crabmeat in heavy creamy sauces.
Chef Dennis, your thoughts on progress and the changes we’ve witnessed are so true. I’m glad food such as Spaghetti Fresca is timeless! Beautiful dish.
This is my kind of meal and it looks beyond delicious. I love the simplicity of dishes like this one in the summertime.
This looks so mouthwatering, Dennis!
I can imagine the taste of that pasta with crab meat. It is fantastic dinner idea, Chef! Thanks for sharing!
Oh how I love jumbo lump crabmeat. This is just a great pasta!
Wow, this really looks YUM. I’ve been killing my family with shellfish but I think I need to make this SOON
What a great recipe, this looks super delicious! 🙂
So glad to see you used fresh Maryland blue crab meat in your recipe. The sweet nuttiness of this delicacy takes your recipe over the top, Hon! See ya down the Ocean!
Oh wow, that is some serious jumbo lump crab meat. I am all tore up with market envy again. This does look like a perfect meal, and I am guilty of throwing a dash of cheese on just about any pasta meal to top it off.
There must only be a few weeks left for you!
That looks incredible! I love that you kept the ‘sauce’ light… tasting that crab meat, the tomatoes and all those incredible flavors without an overpowering sauce sounds like the way to go! I’ve been away from the blog world for a while now, and am glad to come back to such awesomeness! <3
Looks like a delicious meal! Congratulations on making the foodbuzz Top 9!
I love this easy and delicious spaghetti recipe! I’ve never used jumbo lump crab meat for pasta. Looks very light and perfect for summer time!
looks delicious lovely flavours
Had this for dinner tonight absolutely amazing!! Thanks for the great recipe!!
You’re very welcome! Glad to hear you enjoyed it!
Chef Dennis – I just made this for my kids tonight and they loved it. I actually had to stash a small bowl away for myself just so I could get a taste. Loved how easy it was and the fact that it doesn’t have any cream.
Tried this recipe earlier tonight and it was a delight. It was light and simple, the wonderful flavor of the crap was exquisite. It goes so well with the basil.
thanks so much for letting me know, and I’m happy to hear you enjoyed it!
Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/09/seafood-frenzy-friday-week-36.html
Thanks so much for the wonderful recipe! I linked to it from my site since lump crab meat is on sale this week at Walmart and this is a great meal for someone to try and add to their meal planning for the week. Thank you for sharing! http://www.weeklyadmeals.com/2013/02/10/walmart-free-weekly-meal-plan-feb-10-16/
Thank you for including me in your menu planning!
Great recipe. I used egg noodles and Thai basil.
not a fan of seafood so im go to try this with chicken but it looks really good.
Can you add white wine in this recipe?
You certainly can. Just watch the amount so the sauce doesn’t taste too much like the wine. Using it to deglaze the pan is always a good way to add in a little wine.