This time of year, all I want to eat is fresh fish. Grilled whole, pan-seared, raw — I don’t care. Unfortunately, the markets in my town make this sort of desired eating an impossibility. Where I live, the freshest fish comes from a can. Fortunately, canned fish is rather good.
I recently discovered Wild Planet products and particularly like the salmon, sardines and dungeness crab, all of which are nice to have on hand when throwing together dinner is the name of the game. The addition of a can of crabmeat to this favorite summer pasta dish not only made it a touch tastier but also a smidgen more complete, especially for those who don’t consider a sprinkling of cheese a suitable protein. Crabmeat of course could be substituted for any other canned fish or meat or left out altogether — it is a wonderful and summery dish on its own — but crab is a particularly tasty addition.
Finally, I have some exciting news for those of you wanting to try Afeltra pasta but without direct access to Eataly. A company called Po Valley Foods is selling Afeltra pasta online — they are currently accepting orders but note that the pasta won’t be available till the 15th. In the past few weeks I have tried a variety of their other pastas including the buckwheat and the la campofilone tagliatelle and linguine (featured in this post), all of which are incredibly delicious.
Finally, finally, commenters Kellie Ann and Allegra will receive a set of Julia Child notecards. Have a nice weekend everyone.
- roasted red peppers*, about 4 whole, cut into slivers
- 2 to 3 cloves garlic, crushed
- pinch of crushed red pepper flakes
- 1/4 cup extra-virgin olive oil
- 1/2 lb. linguine** (or less — I used about 6 oz of dried fresh linguini)
- kosher salt
- 6 oz. crabmeat — this Wild Planet Dungeness is fantastic
- big bunch fresh basilfresh cracked pepper if desired
*You could certainly use jarred, which would save time, but if you have the time, make them from scratch — they’re so easy and delicious!
**Use whatever shape pasta you like.
- Bring a large pot of water to a boil. Add a big pinch of kosher salt. (I add about a tablespoon). Place the oil, garlic and red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. (If you have an electric burner, as I do, remove pan from the heat source if the garlic begins to brown.)
- Cook pasta until al dente. Reserve 1/4 cup of the pasta cooking liquid. Drain pasta and place in a large bowl. Immediately toss with the garlic-red pepper flake oil. Add the sliced roasted red peppers, crab meat and fresh basil to the bowl. Toss together. Taste. Add some of the reserved pasta cooking liquid if necessary. Season with more salt and pepper if necessary.