We have been catching a few crab lately, so we have been getting experimental in how we cook with them. Tonight’s experiment was particularly tasty, and took about 20-25 minutes, including prep time.
Crab Linguine
- 1/4 large onion, minced
- 1 large clove garlic, minced
- 2 teaspoons butter
- 2 teaspoons olive oil
- 8 medium sized button mushrooms, each cut in 6-8 chunks’
- 1 cup light cream
- 1/2 to 3/4 cup grated parmesan
- 2 cups crab meat
- 2 cups spinach leaves
Bring a large pot of water to the boil, salt it and add enough pasta for 4. Melt the butter and olive oil over medium heat, then add the onion and garlic. Cook until it starts to turn transparent, then add the mushrooms. Cook for a couple of minutes, stirring constantly, then add the cream. Slowly, a tablespoon at a time, add the parmesan. Allow it to melt and thicken the sauce before adding the next one. You may have to turn the heat down to keep it from thickening too much. About 2 minutes before the pasta is cooked, add the crab and allow to heat through. Dish up the pasta. Stir the spinach into the sauce, then ladle over the pasta. Grind a bit of pepper on top if desired.
If I’d thought of it in time, I would have added a couple of chopped sundried tomatoes to the sauce.
You could substitute chicken for the crab and serve over penne.