Crab Pasta with Champagne

 This Junk Food Friday recipe isn't so junkie.  I chose this recipe as a result of what I had in the pantry, and what was on special.  There was a special on wild caught lump crab meat.  I wanted to highlight the sweetness of the crab and keep it simple.  I wondered if the small amount of champagne would really make a difference in the taste of the final dish.  You probably have felt that way at times....if I skip this ingredient, will it really matter that much.  Yes, the answer is yes.  When you are given an ingredient list and something is so specific, stick to it; otherwise choose a different recipe for the day.
  It would have been really easy to be heavy handed with some of the ingredients, however, I encourage you to stick with the simplicity.  This is light, tasty and luxurious.  Well worth making for a special occasion-yes, I know it was a simple Junk Food Friday, but, sometimes you need a little luxury!

Crab Pasta with Champagne
printable recipe

1/3 c. butter
1/4 c. Champagne
1 clove garlic, minced
1/8 tsp. paprika
1/8 tsp. dried sage
1 pinch of ground ginger
8 oz. cooked crab meat
8 oz. linguine, cooked according to package directions
1 T. olive oil
salt and pepper
chopped fresh parsley for garnish

Melt the butter in a heavy skillet.  Skim off any fat solids that rise.  heat until the butter is a light caramel color.

Pour in the champagne, garlic, paprika, sage and ginger.  Cook and stir for 5 minutes for flavors to blend.

Lightly fold in the crab.

Place the cooked pasta on individual plates.  Drizzle with the olive oil.

Top with the crab sauce and garnish with parsley.  Serve immediately.