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Garlic Spiced Crab Sauce over Linguine Recipe

A meal that is easy, fast and a nice change. This red garlic sauce makes you feel like inviting company for dinner. How about some garlic bread with that?

Garlic Spiced Crab Sauce over Linguine

INGREDIENTS

1/2 lb Flaked crabmeat from fresh crabs, picked clean
1 15/16 oz can crushed tomatoes
2 Large garlic gloves, finely chopped
1-1/2 Tblspn tomato paste
1/2 Cup clam broth
2 Tblspn virgin olive oil
1 Tblspn parsley, finely chopped
1 small green bell pepper, finely diced
1 Bay leaf
Red pepper flakes to taste
Salt to taste
Linguine cooked al dente*

DIRECTIONS

1. Saute garlic and green pepper over moderate heat. Add tomatoes when garlic and pepper starts to soften. Cook to a simmer.

2. Add Clam broth, bay leaf and tomato paste.

3. Cook on medium low heat for 8 minutes. Add crabmeat, simmer for 5 minutes.

4. Spoon over linguine.

Makes 4 to 5 servings. Serve a light green salad of Boston lettuce and store bought warm crescent rolls. Or make an easy garlic bread.



Garlic Spread

INGREDIENTS

1/2 cup salted butter, soft, but not melted
1 Tablespoon extra virgin olive oil
5 or 6 cloves garlic, crushed
2 teaspoons dried oregano
1 teaspoon dried parsley

DIRECTIONS

1. Mix all ingredients together, use immediately or keep in refrigerator, use within two weeks.

2. Make garlic toast using thick slices of Italian or French bread. Spread a spoon or two of garlic spread on bread, broil until bread is toasted.

This mixture gives "buttered roll" a whole new meaning. A good idea: top toast with shredded mozzarella or sun-dried tomatoes. If you have leftover spaghetti or any pasta, warm it in some of this garlic delicious spread.

*Hints
Al dente means "to the tooth" that is Italian expression used to describe pastas and vegetables that are cooked so they are still fairly firm when you bite them. Vegetables are often cooked to be crisp and firm "to the bite."

*This garlic spiced crab sauce is also good served over hot white or brown rice.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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