Pasta with
Crab
From Mark Bittman in the New York Times
Salt to taste
1/3 cup extra virgin olive oil
2 tablespoons slivered or minced garlic
2 dried red chilies, or to taste
1 lb pasta
1/2 lb crab meat, or more
1/4 cup chopped fresh parsley
1 cup fresh cherry or grape tomatoes
Bring a large pot of water to a boil and salt it. Put oil,
garlic, chilies and a pinch of salt into a sauce pan large
enough to hold the cooked pasta and turn the heat to medium
low. Cook, shaking the pan, until the garlic just begins to
color. Add the tomatoes and cook until they collapse. Turn
off the heat.
When the water boils, cook the pasta. When it just about
done, turn the heat back on to low under the oil, tomatoes
and garlic and add the crab; stir once or twice. Drain the
pasta, reserving a bit of the cooking water. Toss it into
the crab sauce and mix to coat the pasta with sauce. If the
mixture appears a bit dry add reserved cooking water or
olive oil. Stir in parsley, adjust the seasoning and serve.
Serves 3 or 4.