This week's recipe is submitted by Tina Hartzler of Minonk.

Crab Linguine

8 oz linguine
1/4 cup olive oil
3 to 4 garlic cloves, crushed
2 cups cherry tomatoes, cut in half or 1 small can diced tomatoes
1/2 lb (8 oz) crab delight
Sprinkle of basil
Parmesan cheese or mozzarella

Cook and drain linguine as directed on package. Saute garlic in olive oil. Add crab and tomatoes. Cook for a minute. Add linguine, salt and pepper. Sprinkle with basil and a little mozzarella or Parmesan cheese.

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