Fact: I will eat just about any food but my favorite dishes are usually simple to prepare, fresh in flavor, and can be made very quickly. Cooking for me is about being flexible, creative, and resourceful. And I can’t help but be a little proud of myself when I make something so deliciously good with such little amount of effort.
For instance, today’s pasta dish was inspired by Aglio E Olio (warm olive oil and garlic pasta), the bounty of summer cherry tomatoes, fresh basil growing in a tiny plastic pot next to the kitchen window,, and fresh lump Dungeness crab meat to top it all off. The addition of fresh lemon juice brightens everything perfectly. We now have a light summer dinner meal bursting with flavor to delight the palette as well as the stomach. Even the kids in our neighborhood loved this pasta dish and I think you will too. I’ve written the recipe as a guide but by all means, feel free to adjust the recipe to your liking. Enjoy!
Dungeness Crab Lemon Basil Pasta
1 lb package of spaghetti
1/3 cup olive oil
2 tablespoons butter
6-8 cloves chopped garlic
½ cup fresh basil, chopped
1 cup cherry tomatoes
pinch of salt and pepper
½ fresh Dungeness crab meat (substitute with pre-cooked shrimp/prawns)
1 lemon, quartered
Cook spaghetti in salted water until al dente (tender but firm). Drain pasta and set aside. Add olive oil and butter to a medium sauce pan on medium high heat until butter has melted. Add garlic and cook for 30 seconds to soften them up. Remove pan from heat. Add pasta noodles to the pan and toss the spaghetti until each strand has been coated with the garlic sauce. Add tomatoes, chopped basil, salt, pepper and gently toss. Divide the crab meat according to how many servings you are making. Place the individual portion of the lump meat and place it on top of each mound of spaghetti. Squeeze one lemon quarter over the top of the crab meat and pasta just before serving. Enjoy!