Crab Pasta

In 1988 when Kyle and I lived in Pocatello, Idaho there was a couple on the coaching staff named Louie and Marci Giammona.   Louie was Italian and as a married couple they had lived in Italy and Marci told me how she learned how to make this Crab Pasta over there.  They had us to dinner and Kyle and I loved it, Marci sent us home with some leftovers and we ate every drop.  I had her teach me how to make it.  It has since become a family favorite with all the Whittingham's.  It is so easy to make.  The ingredients are not measured, there is no exact amount to make this delicious. Don't let the garlic scare you either.  It becomes tender and mild.  The first time I ate it I picked the garlic out, but not any more!

Ingredients;  Olive Oil, diced Tomatoes (28 oz), canned Crab Meat (2 cans if small or 1 lg can), White Pepper, Red Pepper, and 1 bulb Garlic

Peel entire bulb of Garlic

Slice and saute Garlic in Olive Oil for several minutes

Add Crab juice from canned Crab, dash of red pepper, about 1-2 tsp white pepper and simmer 2 to 3 minutes

Add 28 oz. can diced tomatoes

Simmer for 10-15 min adding the Crab Meat the last few minutes.  Sauce will thicken and lighten as it simmers.  Flavors will be blended and it should not smell like canned tomatoes or fishy. Add more seasonings before adding crab, if needed.   It will smell delicious!  The Red and White Pepper are season to taste.  Red will make it spicy.  White Pepper will make it spicy too if you use a lot.

Make it ahead or refrigerate over night.  When adding noodles, simmer together for at least 10 min.  We like it over Rigatoni.