A great pasta for a warm day, this one can be prepped ahead of time...just the pasta needs cooking just prior to serving.
Makes 4 servings
1 small tomato
1/4 cup softened cream cheese
1 garlic clove
1/2 cup chopped flat leaf parsley
8 large basil leaves, torn
1 medium avocado
Juice of 1/2 lemon
1/2 tsp salt
A few tablespoons of water on the ready
8 ounces fresh pasteurized blue crab meat (lump or back fin)
12 ounces dry spaghetti or linguine
4 single teaspoons white truffle oil or extra virgin olive oil
S&P to taste
Slice the tomato in half and then remove the seeds and pulp. Lay each half, cut side down, on paper toweling to drain a bit and then dice finely.
In a blender or mini food processor, process the cream cheese, garlic, parsley and basil to get everything started.
Add the avocado meat, lemon juice and salt and continue to process until smooth.You may need to add some water at this point. Place the mixture in a bowl and gently stir in the crab meat. Cover the bowl with plastic wrap with the wrap actually laying on the mixture. At this point you can refrigerate until ready to eat...just bring it back to room temperature first.
Cook the pasta per package instructions, drain and place in a large bowl. (Save a little of the pasta water for loosening up the sauce if need be).
Fold in the avocado-crab mixture until the pasta is thoroughly coated. taste and adjust for seasoning.
Divide the pasta among 4 bowls or serving plates. Drizzle each with the teaspoon of truffle or olive oil and garnish with the finely diced tomato.Enjoy!!