Ingredients
1 T, butter
1/4 cup chives
1 garlic clove, minced
2 cups of one variety of heirloom tomatoes, peeled, seeded and chopped
1/4 cup wine *see preparation
1/2 pound cooked crabmeat
1 T. lemon juice
1/2 t sea salt
1/4 cup fresh chopped parsley
4 ounces of freshly cooked strand pasta, such as capellini or linguine
1 T. olive oil
Pepper to taste
Preparation
Heirloom tomatoes come in many varieties and the wine selected for cooking should enhance their flavors. A yellow heirloom should have a crisp white wine and a deep red one a lighter red wine.
Melt the butter in a large skillet over medium heat. Add the garlic. Stir for two minutes. Add the tomatoes and the wine, increase heat to a achieve a simmer. The tomatoes should start to break down but not get too saucy. Tomatoes can vary depending on variety but this takes around 5 minutes.
The pasta should be cooking and ready at this same point.
Pour the pasta in a bowl and toss briefly with the lemon juice, olive oil, and salt. Add the sauce, then crab and chives. Let sit for a minute. Top with parsley. Offer pepper to taste.
