
| Alaskan King Crab with Linguini and Roasted Garlic Sauce for two 2 lbs. of King Crab in the shell (defrost and remove the meat-Pull out the cartilage from the center of the legs and cut the meat into bite size pieces) or 1 lb. package of extra firm tofu and ½ of a small butternut squash for the vegetarian version If using the vegetarian choice squeeze out the liquid from the tofu and cut into bite size pieces-peel the squash and cut into the same size pieces. 2 whole heads of garlic (take 4 cloves of garlic and finely mince them-reserve with the shallots-roast the rest of the garlic-see *) 8 oz bottle of clam juice or vegetable stock for the vegetarian dish 1 cup of half and half 6 T. of sweet butter (butter with no salt) 1 t. chili flakes 1 red bell pepper diced ¼ inch. 2 large shallot s finely diced 1 lb. linguini cooked to the package directions and drained (cook to be done when the crab is) 2 T. sour cream or crème frache Sea salt and freshly ground black pepper to taste Chopped parsley and more black pepper as garnish to finish the dish *to roast the garlic leave the peel on the garlic and rub with olive oil then wrap in aluminum foil and roast at 400 degrees for 35 minutes or until soft and aromatic- remove and cool then squeeze out the roasted garlic and reserve. If there is any oil in the aluminum foil use it with the butter as the sauté for the dish. Now let’s begin (continued below) |

| In a large sauté pan place the butter and 1 T. Olive oil- when hot add the garlic, chili flakes, shallots and red peppers- sauté just until translucent add the roasted garlic- sauté 1 minute- Add the clam juice and half and half-stir in the sour cream and simmer for a minute or two-the mixture will thicken slightly- Add the crab and heat through- season with salt and black pepper to taste- toss with the linguini and garnish with the parsley and finish with black pepper and parmigiano regianno cheese. For the vegetarian dish Add the butternut squash with the shallots and sauté until soft then proceed the same adding the tofu when the crab would be added. This would be excellent with a wonderful German Mozel W ine or a glass of Bison Brown Ale. Remember these dishes are from my heart for your stomach with love- Always try what you think you can’t do and push your self to the limit-you may be surprised at how great you really are-if only to your mother!!!! Bon Apitito Cynthia |
| and as always,......remember you can do it! Just read the recipe twice and go slow. |
| So until the next time we meet and discuss the finer things in life and love- be well. Live Long, Love Often, Be Happy and Eat Well Cynthia |
| Cynthia Soboti Executive Chef Gaslight Brewery and Restaurant |



