Spaghetti Fresca with Jumbo Lump Crabmeat

 By YUMMLY this was a light and delicious meal. This was very simple to make.

• 12 oz. lump crab meat (jumbo)

• 2 Tbsp. basil (chopped with some reserved for serving.)

• 2 cloves garlic (peeled and sliced)

• 1 cup grape tomatoes (sliced in half)

• 4 Tbsp. extra virgin olive oil (plus a drizzle for the pasta)

• sea salt (to taste to taste)

• crushed red pepper (to taste)

• 12 oz. spaghetti (or linguine)

• Prepare pasta water and cook pasta per instructions on the box*
• In one saute pan add half the olive oil and the garlic and saute the garlic just until it starts to sizzle and cook
• Add the tomatoes to the pan and continue cooking the tomatoes over high heat for a few minutes until they begin to break down, then reduce the heat to low and add crushed red pepper and sea salt.
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• Add the basil to the tomatoes and allow to continue cooking on simmer.
• In another pan, add the rest of the oil and get it hot, then add in the crab meat and very gently saute it over a medium heat, until crab meat is warm. (you may need to add a little water or white wine if your drinking some to release the crab meat from the pan)
• When the pasta is done, drain it and then toss it with the tomato-garlic oil until all the pasta is well coated and then divide into two portions.
• Top each portion with the Jumbo lump Crab Meat
• Top with additional basil and drizzle the best olive oil you have over the crab meat and pasta.
• Serve immediately!