Monday, April 12, 2010

Crab Spaghetti

I really enjoy quick and easy things that I can throw together to make a meal.  I had a dish at Union (in the South End of Boston) last year during restaurant week, and I thought it was just so easy and light so I decided to try and replicate it at home.  


lump crab meat
cherry tomatoes
thin spaghetti
a splash of lemon juice
a splash of white wine
a splash of olive oil

Put as much crab as your heart desired into a saute pan with about 2 gloves of garlic chopped up and a half of stick of butter, with a splash of white wine and a splash of lemon juice and a splash of good olive oil.  

Add salt and pepper to taste, as well as more lemon juice, garlic or butter.  This recipe really calls for the use of your own taste buds! Let it cook until it's nice and warm and sizzling.  In the mean time boil some thin spaghetti, and cut up some cherry tomatoes.  

Take the cooked spaghetti and toss with the tomatoes.  Add the crab, along with everything in the pan (i.e all that butter) And viola!

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