The young one brought some fresh gluten free pasta and Bake caught some crab. This comes together for a quickly prepared dinner.
I want to give kudos to Maninis, as this is the best gluten free, fresh pasta I have ever tried. Thank you!
|Dungeness Crab and Pasta|
1/8 cup olive oil
2 Tablespoons butter
2 Tablespoon shallots, finely diced
3 garlic cloves, finely chopped
pinch of red chili flakes
1/2 teaspoon sea salt
1/2 cup yellow squash, finely diced
3/4 cup Heirloom tomatoes, cut in half
juice of 1 lemon
zest of 1 lemon
1 1/2 cups fresh crab
1/2 cup pasta water, if needed
1 Tablespoon fresh basil, chopped
1 Tablespoon fresh parsley, chopped
In a large pot of boiling, salted water, cook pasta according to package directions. Remove 1/2 cup of water and drain pasta.
While pasta is cooking, heat olive oil and butter over medium heat in a large saute pan. Add shallots, garlic, and chili flakes and cook until softened, about 2 minutes.
Add salt and squash, stirring until heated.
Quickly add in tomatoes, crab, lemon zest, lemon juice, and water; just to warm.
Add pasta to pan and stir well.
Place pasta into serving dish and sprinkle with basil and parsley.
Top with a few pieces of crab.
Post a Comment