crab feast and laughter.
cooking the crawfish.
linguine with clams and other goodness.
Crab Dip
5 garlic cloves chopped, and cooked in a little olive oil
1/2-1 cup crab
1/2 cup mayonnaise
1 cup cheese (we used Brie and mozzarella)
Paprika for sprinkling on top
Mix all ingredients, minus the paprika, in an oven-safe bowl or baking dish. Bake for 25 minutes in a in a 350 degree oven. Serve with French bread or crackers.
Linguine with Clams, Lemon and Tomatoes
Salt
1 pound linguine (I used Trader Joes chive and another cracked pepper flavor)
3 tablespoons extra-virgin olive oil
8 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 lemons, zested and juiced
1/2 cup dry white wine
1-2 cups heirloom cherry tomatoes (halved or quartered)
1 cup grated Parmigiano Reggiano
1/4 cup flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
1 cup of cleaned clams, cut into bite-sized pieces
Directions
Bring a large pot of water to a boil. Salt the water and drop the pasta into the pot. Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the wine to the garlic and oil. Raise heat a bit to bring sauce to a bubble, and cook until wine has reduced a bit. Add clams.
Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce. Add the herbs and toss.
Top the plates of pasta or platter with remaining cheese.
