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Wednesday, February 24, 2010

Crab with Spaghetti



Flipping through a Cooking Pleasures magazine, I came across this one that I'd passed over about 1,483 times. This time, I put it in the weekly food plan rotation for kicks. After all, there's no meat, plus is calls for crabmeat, olives, walnuts and fresh basil, all wonderful things.


8 oz. spaghetti
1/4 c olive oil
1/2 c chopped onion
2 garlic cloves, minced
8 oz. canned lump crabmeat (1 1/2 cups), 1/2 c crab liquid reserved
1/2 c chopped Kalamata olives
1/2 c coarsely chopped walnuts
1/4 c chopped fresh parsley
2 tbsp chopped fresh basil
2 tbsp chopped pimiento
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried oregano, preferably Greek
1/2 c shredded Parmesan cheese

Cook spaghetti according to package directions; drain.

Heat oil in large nonstick skillet over medium heat until hot. Cook onion 2 minutes or until soft, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant.

I added the garlic and onion at the same time out of habit.


Add all remaining ingredients except spaghetti, crab liquid and cheese; cook until heated through.


Add spaghetti and crab liquid; toss to combine.


Sprinkle with cheese.


This wasn't the flavor explosion I'd anticipated. Maybe I expected that each time I flipped past this recipe in the past. It wasn't gross in any way, just not great. If I were to do this again, I would select a different pasta, one with ingredient-holding capacity, like shells. Eating this as it was resulted in mouthfuls of plain noodles and a bunch of crab-nut-olive litter in the bottom of the bowl. Rodney wasn't hot for this pasta dish either. What a bummer.

Cost:

  • spaghetti: $0.50
  • crabmeat: $3.49
  • everything else, SWAG: $2
Total: $5.99 or about $1.50 for each of four servings.


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