I'm joining the bandwagon, my first food meme - Presto Pasta Nights, hope I don't disappoint. It is hosted at Chez Cayenne this week, and though I am running late, I hope they'll love me still :)
Pate is, generally, a mixture of ground meat and fat minced into a spreadable paste with common additions of vegetables, herbs, spices and wine. I'm not exactly sure if what I made can be considered as such but it looks like one, so can we just pretend that it is *lol*. Anyway, it has the making of a pate - 1.) ground meat = crab meat 2.) fat = butter 3.) veggies = onions & garlic 4.) herbs and spices = dried basil, salt, pepper - see!
Anyway, here's the recipe, enjoy!
- crabs (the fresher the better)
- pasta noodles (whatever you have in hand will do)
- garlic, minced
- onion, minced
- ground black pepper
- dried basil
- Cook the crabs. Boil the crabs in a little amount of water with a sprinkle of salt until the shell turns orange-y red. Here come's the hard part, you have to take the crab meat off the shell, I didn't use the aligue (crab roe) as I am allergic to it but I guess, if you want to, you can. Set it aside.
- Cook the pasta noodles according to package instructions. But as this is an oil-based pasta dish, be sure to season the water with the right amount of salt or an all-purpose seasoning to give it it's own distinct taste. Drain and set aside.
- Heat a little oil before melting half a slab of butter in a pan, big enough to handle the pasta tossing later on.
- Saute the minced garlic and onion until the onion is translucent or until the aroma fills the kitchen.
- Add the crab meat, mash it as you saute.
- Season with salt and pepper.
- Drop the pasta noodles and toss.
- Sprinkle with dried basil leaves, toss some more, and you're done.
- Let it sit in the pan for a while, the oil will hold better on the noodles as it cools, and it's ready to be serve.
Have a good weekend everyone!