Author Notes
This is an incredibly easy recipe for crab (or should you be so lucky, leftover lobster) pasta which is perfect for a cold winter night with some warm bread, a crisp green salad, and a glass of red wine in front of the fireplace. —love2cook
Ingredients
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3
cloves of garlic, chopped
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1 teaspoon
hot pepper flakes (or more to taste)
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2 tablespoons
olive oil
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12 ounces
good quality crab (more if you so desire or diced leftover lobster)
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1 16 ounces
can of petite diced tomatoes
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Dash
salt to taste
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3-4 drops
fresh lemon juice
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3/4 pound
cooked liguine
Directions
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Bring your pasta pot to a boil. Salt your water and cook your pasta al dente.
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While your pasta is cooking, heat the olive oil in a large skillet. Add the chopped garlic and crushed red pepper and stir briskly while the garlic turns light and softens (be careful not to burn your pepper flakes). Add the diced tomatoes and stir to incorporate the garlic and pepper flakes.
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Add your crab (or lobster) and simmer on medium heat while your pasta cooks. Salt to taste. Add a few drops of fresh lemon juice to brighten.
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Drain your pasta and add to the crab skillet, tossing it to coat the pasta. Enjoy!
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