Caputo’s Pasta With Lemon & Crab

1 lb. penne pasta
1/4 cup extra virgin olive oil
1 lb. crabmeat
1/4 cup white wine
1/2 cup fresh squeezed lemon juice
1/2 cup fresh Italian parsley, chopped
2 sprigs fresh thyme, leaves only
salt and freshly ground black pepper
lemon wedges

Bing a large pot of salted water to a boil, cook pasta. While the pasta cooks heat olive oil in a skillet, when hot add crabmeat and wine. Heat crab through add the lemon juice and heat. Remove from heat and toss in chopped parsley, thyme leaves, salt and pepper. Toss with pasta and serve with a lemon wedge.

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