Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

PASTA WITH SALSA VERDE AND CRAB




Source of Recipe


SPECIAL TO THE POST-INTELLIGENCER


List of Ingredients





8 ounces vermicelli or spaghetti
1/2 onion, chopped
2-3 cloves garlic, chopped
1 organic lemon, juiced, zest grated
2/3 cup virgin olive oil
1 bunch flat Italian parsley, stemmed
1 tablespoon butter
2 cups cooked crab meat
2 teaspoons capers in balsamic vinegar
1/4 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Asiago or pecorino cheese


Recipe



Cook pasta according to package directions.


While it cooks, quickly process onion, garlic, 1 teaspoon lemon zest and lemon juice, olive oil and parsley in a food processor to a coarse slurry, set aside.


In a saucepan, melt butter over medium high heat, add crab, capers, salt and pepper and cook, gently stirring to coat until crab is hot (2-3 minutes).


Pour in slurry and heat through (2-3 minutes). Serve sauce over hot pasta, garnished with cheese.