When you find fresh Maryland Jumbo Lump crab meat in the store, this Pasta Fresca is the perfect meal to showcase the crabmeat.
Keyword: pasta dish, seafood
Author: Chef Dennis Littley
12ouncesjumbo lump crab meat
2Tbspbasil chopped with some reserved for serving.
2cloves garlic peeled and sliced
1cupgrape tomatoes sliced in half
4TbspExtra Virgin Olive Oil plus a drizzle for the pasta
sea salt to tasteto taste
crushed red pepper to taste
12ozspaghetti 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.
*you won't really need a full pound of pasta for these two servings, use about 3/4 of the box. *you will need to oversalt the tomatoes just a little bit otherwise the dish will be a little flat.