The Case of the Vanishing Crab Pasta

Pardon me for all those folks who are trying to keep things Kosher, but once again, I am featuring a dish that is well loved and savoured in our home: the crab pasta.

The combination of the sweet-salty crab meat blended in with the rich, fatty goodness of crab fat, the sweet-tart flavors of sun ripened tomatoes, the heat of crushed red pepper, the complexity of the herbs and spices and the saltiness of the parmesan cheese makes this dish truly flavorful and in all honesty, quite easy to make. It's so good,

found this new product in the supermarket. Great idea for folks who want to
 incorporate more veggies in their diet

Ingredients:

• 500 grams of flaked crab meat, (supermarket bought) you could opt to buy fresh crabs and flake it yourself by boiling it in a pinch of salt. This ıs definitely NOT the easy way. Canned crab may be used, but it will definitely taste a bit tinny.
• 1 bottle of taba ng talangka (tiny crab fat) 240 grams - Navarro's is highly recommended and adequately prized, but not easy to find in our city, so I use Marisco's ınstead, which also quite good. The rest of the stuff out there often has cornstarch in it which makes it such a no-no as you lose a bit of the crab fat's flavor.
• 500 gram pasta pack of your choice, cooked according to package instructions
• 1/2 c of olive oil, extra virgin - of course!
• 1 tbsp chopped parsley
• 1 tbsp crushed red pepper
• 1/2 tsp thyme
• 1 head of garlic, macerated and chopped
• 2 medium sized tomatoes, seeded and sliced
• 1/4 cup red wine
• 2 tbsp lemon juice
• 1 tsp coarsely ground black pepper
• 1/2 tsp salt 
• 1 medium sized onion, chopped

pasta cooked al dente, must be thrown in the sauce right after it's been cooked and drained

Preparation:

1. Heat 2 tbsps of olive oil. Saute onions, followed by the garlic in it. Add crab meat, salt and pepper. Stir.
2. Add red wine and lemon juice. Stir and cooked uncovered untıl liquid has evaporated.
3. Add tomatoes, parsley and thyme. Cook until tomato slices are cooked (they look stewed and have shrunk).
4. Add the rest of the olive oil. Incorporate mixture well. Then  add the crab fat. Stir well til the sauce starts simmering.
5. Toss in freshly cooked pasta.
6. Plate. Top with chopped parley, crushed red pepper and parmesan. Enjoy!

From Kitchen Wanderings, here's to a life full of flavor!