Fideos

• servings: 2 servings

Ingredients

• 1 box angel hair pasta (capellini)

• 16oz lump crab

• 15-20 grape tomatoes, halved

• 1/2 habanero pepper, minced

• 1 package basil, chopped loosely

• Juice from one lemon

• 1/4 cup pine nuts

• 1/4 cup breadcrumbs

• Parmesan cheese, grated or loosely chopped

• Olive oil

Directions

1. Prepare pasta according to box, undercooking by approx. 2 minutes. Drain, return to pot, and drizzle with olive oil. Add salt and pepper to taste. Set aside.

2. While pasta is boiling, toast breadcrumbs, pine nuts, and half of the minced habanero pepper with olive oil in a small pan over medium-high heat (they’ll start to brown). Set aside.

3. In a large pan, sautée lump crab meat, tomatoes, and the other half of the minced habanero pepper with salt and pepper for approx. 2 minutes. Add lemon juice after 1 minute of cooking.

4. Add contents of the large pan to the pasta in the pot. Add the basil to the pot. Mix with tongs (or two forks) until ingredients are evenly combined.

5. Use tongs (or two forks) to place pasta on plates. Top first with the breadcrumb mixture from the small pan, then with Parmesan cheese.