Linguine Della Mare

Fancy name for crabmeat and pasta. This dish kinda put me in mind of the Red Lobster crab alfredo, but still a bit different. None the less, delicious and easy. I ALWAYS have a can of lump crabmeat in the pantry and this dish is just wonderful for using it!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces linguine
• 2  tablespoons butter
• 1  small onion, finely chopped
• 2  tablespoons flour
• 1 (8 ounce) bottle  clam juice (1 cup)
• 1  cup half-and-half cream
• 1 (6 ounce) can lump crabmeat (pick out any foreign objects!)
•  salt and pepper, to taste
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 cup fresh parsley, finely chopped
• 1 1⁄2 tablespoons lemon juice

Directions

1. Cool the pasta as directed on the box.
2. Meanwhile, in a saucepan, melt the butter over medium heat.
3. Add the onion and cook, stirring often until softened, for about 5 minutes.
4. Stir in the flour and cook for about 1 minute.
5. Whisk in the clam juice and cream; bring to a boil, whisking continuously.
6. Drain pasta and return to the pot. Stir in the crab, cream sauce, parsley, and cheese. Toss to combine all the ingredients. Squeeze in lemon juice and stir again.