It’s been a while since I’ve made a new pasta dish. This week for Presto Pasta Night, I decided to try to wing it and make a dish that I had in New Jersey, but that I have never made at home before – crab linguine.
Even after making it, I still don’t have a recipe for it. It was an exercise in improvisation. I had made garlic bread to go with it, and had made a compound butter (made with spreadable butter, garlic paste, minced parsley, and garlic salt) that I used as the base of the crab dish. To a pound of canned lump crab I added a bit more parsley, some olive oil, a splash of clam juice, a couple squirts of lemon juice, and a little more garlic. I tossed the crab mixture with a pound of fresh egg linguine from Carfagna’s. It came out very much like the dish I had in New Jersey, except not as fresh (you can’t beat fresh seafood in a dish like this). All in all, and excellent dish, and one I wouldn’t hesitate to make again.