Burt Blank
Legendary Member
Prep. Open a big can of quality white crab meat
Buy quality fresh Linguine from the supermarket, it absorbs better than dried.
Fine dice of chili, fine dice of a bit of garlic.
A couple of handfuls of very ripe cherry toms withe the green bits removed.
In a heavy bottomed pan put in maybe 1.5 cups of evo for two to three people. throw in the cherry toms garlic and chilies. Heat very gently till the toms burst it should be too hot to comfortably put your finger in, take of heat and drop in the crab meat Quickly but gently stir. It should look like you have vomited up a pizza margarita. Drop in the cooked linguine straight from the water. Stir in and be amazed. The linguine will absorb all of the chili crab tomato flavored oil anf leave each strand of linguine coated with crabby yummylicioness. Do not put grated cheese of any variety on it or I will come round with my Lupara.
Buy quality fresh Linguine from the supermarket, it absorbs better than dried.
Fine dice of chili, fine dice of a bit of garlic.
A couple of handfuls of very ripe cherry toms withe the green bits removed.
In a heavy bottomed pan put in maybe 1.5 cups of evo for two to three people. throw in the cherry toms garlic and chilies. Heat very gently till the toms burst it should be too hot to comfortably put your finger in, take of heat and drop in the crab meat Quickly but gently stir. It should look like you have vomited up a pizza margarita. Drop in the cooked linguine straight from the water. Stir in and be amazed. The linguine will absorb all of the chili crab tomato flavored oil anf leave each strand of linguine coated with crabby yummylicioness. Do not put grated cheese of any variety on it or I will come round with my Lupara.
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