Aglio e Olio with Crab
Aglio e Olio with Crab. Sunday’s need pasta. Summer Sunday’s need crab pasta. Simple but delicious and perfect for a warm July night at the beach. And don’t forget the wine ;)) it’s always necessary on Sunday !!
One of those classic Italian pastas, but give it a summer twist. This is one of our favorite ways to make Aglio e Olio. It’s such a simple dish and come together so quick. So, if you’re looking for a quick meal at the beach, this pasta needs to be your new go to. And that is what makes it so good…it’s simple but it is so delicious.
A little fancy and decadent with the crab meat. Maybe even add a little basil for extra flavor and for extra color. Because you can never have too much seafood or too much basil in the summer.
Today is also Christmas in July which for some reason has always been a big deal in our beach town. Everyone is always celebrating whether it’s a Sunday night, a Monday night, or a Saturday. You are guaranteed to always see people going out to celebrate. So today, my friends and I prepped this pasta dish then went to the beach bar for a cocktail. When we got home this dinner was waiting for us and it was the perfect Sunday night pasta for late July.
I am super sad to see another weekend in the books, and I am even more sad to think that next Sunday will already be August. But it has definitely been a good summer so far, so I can’t complain. And with lots of good food and drinks ;)) !! So as this weekend comes to an end….I will cheers to that !!
Ingredients
1/2 cup olive oil
1/2 cup parsley; chopped
2 garlic cloves; minced
1/2 teaspoon red pepper flakes
1 pound jumbo lump crab meat
1 pound long-cut pasta
fresh basil leaves for serving
Directions:
In a large skillet, heat the olive oil. Add the garlic and let it sizzle. Once garlic sizzles remove from heat and the add parsley and crab meat to the skillet. Place the skillet back on the stove and reduce the heat to low. Carefully stir the crab mixture making sure not to break the chunks of crab meat apart.
Cook the pasta. Drain, saving 1 cup of pasta water. Add the pasta to the skillet with the crab. Add pasta water, salt, pepper, and red pepper flakes as need.
