Tuesday, June 26, 2012

Pasta Shells with Crab, Tomatoes, and Avocadoes


This is one of my favorite pasta dishes that is perfect for the summer as it is delicious both hot and cold.  It has evolved a bit from its original form. The original is in Nigella Lawson’s Forever Summer (pg. 38). I found that I like how the shells capture the crab meat.  It allows you to not only have more crab in a bite, but you are able to get the perfect bite (crab, shell, tomato, and last, but not least some avocado). I like to add the avocado to each individual bowl as it’s served so the avocado doesn’t turn brown.




2 cloves of garlic
¾ tbsp kosher salt
¼-⅓ tsp crushed red pepper
2 cans of lump crab meat drained
1 can of fancy crab meat drained
½ cup olive oil
Juice and zest of 1 lemon
1 box of medium pasta shells (1 pound)
2 handfuls of parsley chopped
1.5 pts of grape tomatoes quartered
1-2 avocadoes chopped

·         Put a large pot of salted water to boil for the pasta.
·         In a pestle and mortar mash the garlic and the salt into a smooth paste (or use the small bowl of  your food processor).
·         If using the pestle and mortar, add the lemon juice to the bowl to help loosen up the garlic and salt mixture. Transfer to a bowl large enough for you to mix the pasta in.
·         Add the lemon zest, olive oil, tomatoes, and crab meat.
·         Add the cooked pasta and parsley and gently fold till mixed.
·         To each individual serving, add the avocado.

2 comments:

  1. I will try this with gluten-free pasta. Looks yummy!

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    1. Awesome! Let me know you think when you do. (Sorry for the very much delayed response. I just figured out why I couldn't reply to comments).

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