Crabby Pasta

​As soon as I can feel summer in the air, I start to crave crabs. I am not a big crab-eater, but the slight saltiness combined with sweetness tastes like summer and I can’t wait to dig in. Crab is always so delicate, tasty and satisfying, no matter how it is prepared. Of course, the fact that it is an awesome source of omega-3 fatty acids, a lean protein, rich in vitamin B12, folate, iron, niacin, selenium and zinc, it is a craving worth giving into when it arises. This dish combines the tenderness of crab with lots of veggies, whole grain pasta and a touch of cheese, for a truly satisfying dish.

INGREDIENTS
12 ounces vegetable-based or whole wheat pasta
1 1/2 Tablespoons truffle oil
3–4 cloves garlic, minced (or 1 Tablespoon from the jar)
16 ounces shiitake mushrooms, chopped into small pieces
3 Tablespoons balsamic vinegar
8 ounces fresh lump crab meat
1/3 cup feta cheese, crumbles
2 Tablespoons fresh parsley, chopped
Freshly ground pepper to taste
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PREPARATION
Prepare pasta according to package directions. Place in serving bowl and keep warm.
Place large nonstick skillet over medium heat. Add 1 tablespoon truffle oil and heat for 2–3 minutes. Add garlic and sauté 4–5 minutes, or until softened. Add mushrooms and balsamic vinegar. Continue cooking for another 5 minutes. Add crab and heat through.
Pour veggie and crab mixture over the pasta. Add 1/2 tablespoon of truffle oil and gently stir. Top with 1/2 tablespoon feta cheese, parsley and ground pepper to taste. Makes 4–5 servings.