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Linguine with Crab

(by Aimee Lee Ball)


8 oz. linguine

2 T. extra virgin olive oil

2 small garlic cloves, minced

1/2 lb. fresh lump crab

juice of 1 lemon

large handful of Italian parsley, chopped

salt and freshly ground black pepper

 

Bring a large pot of salted water to boil and cook linguine al dente.

Meanwhile, heat olive oil in a large frying pan and sauté garlic until lightly golden brown.

Stir in crab, lemon juice, and parsley.

Drain linguine and add to crab mixture, stirring gently to combine.

Add salt and pepper to taste.

Serves 2 generously.


(Read Blondie, the story that accompanies this recipe.)

 
 
 

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