Recipe from Cooking Club Magazine
This was a really delicious, light, refreshing and easy dish to make.
6 ou linguini pasta
3 T EVOO
3 medium tomatoes, chopped
1/2 c sliced pitted Kalamata or ripe olives (I skipped this as I really don't like olives)
1 1/2 t dried Italian seasoning
8 ou flaked imitation crab meat
Juice from 1 lemon
1/4 t salt
1/4 t pepper
4 ou crumbled feta
2 T fresh basil or parsley, chopped
Cook pasta according to package instructions, drain.
In a large skillet, heat oil over medium-high heat. Add the tomatoes, olives and Italian seasoning and cook for about 5 minutes, until tomatoes are soft. Stir in crab, lemon juice, salt and pepper and heat about 1 minutes, until just heated through.
Toss pasta with crab mixture and serve sprinkled with basil and feta.