INGREDIENTS
Small onion chopped finely
1-4 cloves of garlic chopped finely (depending on how much you and family like garlic)
1/2 cup of white wine
Choice of pasta for 4 people, usually about 2 ounces dried per person
1 pound of cooked imitation crab meat, or can use 1 pound cooked real crab
1 almost empty mustard jar
2 tablespoons white wine
2 tablespoons olive oil
4 tablespoons finely chopped mixed fresh thyme and basil, or 2 tablespoons finely chopped oregano, or 1 tablespoons of finely chopped rosemary.
Salt and pepper to taste.
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DIRECTIONS
A sauteed sauce does not have to have a lot of fat to do the job. Any liquid, in this case wine, will draw out all the nice flavors of the herbs and food.
In a sauce or frying pan saute onions and garlic in 1/2 cup of white wine until onions are translucent. Meanwhile bring pasta water to boil and begin cooking pasta. If pasta is done first, drain, reserving hot cooking water on simmer, rinse the pasta, set aside. To reheat pasta just before serving place pasta back in hot water for 1 minute drain and proceed with recipe.
In the mustard jar, add the rest of the wine, oil, herbs, salt and pepper, shake very well.
When the onions become translucent add the mustard jar mix, simmer for 5 minutes to let the flavors mix. If there is too much liquid, simmer until reduced to a slightly thickened consistency. Add crab meat for 1 - 2 minutes stirring to make sure the crab warms up.
Drain pasta into a platter or bowl and pour the crab sauce over. Serve with a nice crusty bread and a fresh salad.
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