When I went shopping this week, I found one of my favorite ingredients back in stock after being MIA all winter, jumbo lump crabmeat. 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 crabmeat, 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!
If you love pasta dishes as much as I do you might also like my recipe for Pasta alla Caponata.
If you love pasta dishes you might also like these:
- Pasta alla Caponata
- Classic Fettuccine Alfredo
- Lobster fra Diavolo Bianco
- Classic Spaghetti and Meatballs
Spaghetti Fresca with Jumbo Lump Crabmeat
Ingredients
- 12 ounces jumbo lump crab meat
- 2 tablespoon basil chopped with some reserved for serving.
- 2 cloves garlic peeled and sliced
- 1 cup grape tomatoes sliced in half
- 4 tablespoon Extra Virgin Olive Oil plus a drizzle for the pasta
- sea salt to taste to taste
- crushed red pepper to taste
- 12 oz spaghetti or linguine
Instructions
- 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!
Notes
*you will need to oversalt the tomatoes just a little bit otherwise the dish will be a little flat.
Sandy says
Can you add white wine in this recipe?
Chef Dennis Littley says
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.
Lydia Wright says
not a fan of seafood so im go to try this with chicken but it looks really good.
millery says
Great recipe. I used egg noodles and Thai basil.
Jessica says
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/
Chef D says
Thank you for including me in your menu planning!
Carrie's Experimental Kitchen says
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
Mai says
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.
Chef D says
thanks so much for letting me know, and I’m happy to hear you enjoyed it!
Jeanette says
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.
monika says
Had this for dinner tonight absolutely amazing!! Thanks for the great recipe!!
Chef D says
You’re very welcome! Glad to hear you enjoyed it!
torviewtoronto and createwithmom says
looks delicious lovely flavours
Nami | Just One Cookbook says
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!
DB-The Foodie Stuntman says
Looks like a delicious meal! Congratulations on making the foodbuzz Top 9!
Marsha @ The Harried Cook says
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
kita says
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!
Blue Crabs, Hon! says
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!
Kelly says
What a great recipe, this looks super delicious! 🙂