Summer Crab Fettucine

My new favorite crab fettucine dish that is lighter than the one I listed previously. Ingredients are aproximate, I just invented & threw this together a couple times when we were given some whole crabs and I want to be sure to remember what I did.

Summer Crab Fettucine

serves 2

As much fresh dungeness crab as you have or can afford, picked out of the shell

1 cup of heavy cream

1 lemon

parmesan

2-3 roma tomatoes

6 kalamata olives, pitted

1/2 cup fresh basil leaves

1 clove garlic

olive oil

Start cooking the pasta immediately because this dish comes together fast.

Core & take the seeds/pulp out of the roma tomatoes. Chop into 1/2 inch pieces & place in a bowl. Slice kalamata olives in half and add to tomatoes. Roll several basil leaves lengthwise and slice the opposite direction into very fine strips. (rolling them just makes it easier to cut evenly) Add shredded basil to the bowl, sprinkle with a little salt, drizzle with a little olive oil and add a finely minced or pressed garlic clove. (garlic optional) Stir everything together.

In a 12 inch frying pan, warm the heavy cream over medium heat. Add the crabmeat and heat Zest the lemon into the cream & crab mixture & remove from heat.

Pour crab/cream mixture over pasta & top with some of the the tomato mixture. Drizzle generously with lemon juice, scatter some fresh ground pepper & toss on some parmesan in a carefree manner. Enjoy with a glass of white wine.