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Crab Linguine
If you live near the sea, then it shouldn't be too difficult to get fresh crab. If you are landlocked, you can substitute frozen crabmeat - just be sure to defrost according to the package instructions. Makes 4 servings.

1 lb linguine pasta (package)
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon Tobasco sauce
1 fresh crab (about 1/2 pound), cooked and removed from shell
1 bunch fresh Italian parsley, torn apart

Cook 1 lb linguine pasta according to package directions. In a small skillet, melt 2 tablespoons butter. Add 2 cloves crushed garlic and sizzle in butter. Add 1 tablespoon Tobasco sauce to melted butter. Pour half of the garlic butter over the cooked linguine and toss. Add the meat from 1 crab and toss again. Toss the crab legs in the remaining garlic butter and scatter over the top. Sprinkle with Italian parsley and lemon. Serve with Italian garlic bread.

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