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January 27, 2014 / Chris Blum

Truffled Pasta with Crab

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I love truffles, but let’s face it they are expensive so I settle for truffle oil and truffle salt. The slight tang of the creme fraiche pairs nicely with the sweet crab. If you don’t have truffle pasta, regular pasta will work.

Ingredients:
8 oz truffle pasta
8 oz creme fraiche
8 oz crab meat
1/4 c parley, minced
Truffle oil
Truffle salt
Espelette pepper

Cook pasta according to package.

In a 12 inch skillet heat creme fraiche and cram over low heat. Toss with pasta, season with truffle salt and espelette pepper.

To serve top with a little truffle oil and parley.

Serves 2 – 4.

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