Vivienne's recipe for crab pasta:
Ingredients:**
5 cloves of garlic, chopped
¼ cup butter, cut into cubes
2 tablespoons of olive oil
1 can (14 ½ oz) chicken broth (or fish broth or vegetable broth)
3 tablespoons of lemon juice
½ cup chopped fresh parsley
12 ounces lump crab meat
1 box/bag of pasta (about 1 lb.)
Cooking:
In a large skillet, cook the garlic in the butter and oil over medium heat for 2 minutes (until golden, not brown).
Add the broth, crab and lemon juice. Bring to a boil, then reduce the heat. Simmer uncovered for 12 to 15 minutes (until the sauce is reduced by half).
Meanwhile, cook the pasta.
Drain the cooked pasta, mix it with the sauce and parsley. Salt and pepper to taste.
**This recipe is so flavorful and basic that you can play around with additional ingredients (e.g. capers, shallots, replace some of the broth with white wine, etc.). I also double the amount of parsley and add a squeeze of fresh lemon at the end.
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