This thick and hearty tomato and crab sauce for linguine is quick because you are using canned crabmeat.
16 oz. crabmeat, flaked (use any good canned crabmeat)
1-15/16 oz. can whole tomatoes, empty into bowl and crush tomatoes
2 tblspn tomato paste
1 tspn Sugar
5 oz. clam broth
2 tblspn olive oil
2 garlic cloves, finely minced
2 Bay leaves
1 small onion, chopped fine
1 tspn lemon zest
1 small green bell pepper, diced medium-fine
1-1/2 tspn red pepper flakes
2 tblspn fresh watercress or parsley, chopped
Place olive oil, green pepper, garlic and onion in large skillet over medium heat until onion starts to become transparent. Add all remaining ingredients except crabmeat. Stir and simmer sauce for 10 minutes. Add crabmeat* and contiue cooking for 5 minutes. Serve over linguine. Good with a small side of
Broccoli Di Rabe. See recipe at your right.
Makes 4 to 5 servings
Try Pillsbury's frozen crusty sourdown dinner rolls brushed with a mixture of melted butter and olive oil; sprinkle poppy seeds over the tops before putting in the oven.
*Check crabmeat for small shell by 'picking' through the crabmeat with your fingers.
*Save a cup of the pasta water, you can thin the sauce, if necessary, without losing any flavor.