Crabmeat Pasta

One of my all time fave pasta would be Marmalade Pantry's crabmeat linguine. The sauce it tomatoey with a hint of heat and freshness of the crab with a little crunch from the toasted pine nuts. I've yet to have any crab related pasta at Italian restaurants here, so decided to recreate it myself.

I'm all for convenience and ease of doing things. I simply do not like buying 20 ingredients to make a meal. I had an opened bottle of pasta sauce in the fridge so decided to use that instead of crushed tomatoes. I jazzed it up with sweet onions and shallots and some minced garlic for the aroma. Here's my adaptation of crabmeat pasta.

Crabmeat Pasta (Serves 4)
- 2 6oz canned crab meat
- a bottle of ready made pasta sauce (approx 15oz)
- half a white onion
- 1 big shallot
- 2 cloves garlic, minced
- 1 packet of pasta
- salt and black pepper to taste
- chopped parsley
- shredded parmesan

Saute onions and shallots with some preferred oil of choice. When onions and shallots are soft and are starting to brown, throw in minced garlic. This is so the garlic will cook for a shorter period of time as burnt garlic will render the sauce not as tasty. Pour in ready made pasta sauce or canned crushed tomatoes. Let sauce come to a boil and reduce slightly. Add in the canned crab meat together with the liquid in the can. Add salt and pepper to taste. If you are using ready made pasta sauce, it probably is already seasoned, so be light-handed on the salt. Bring sauce to a boil and serve over pasta of choice. Add chopped parsley and shredded parmesan.