Crab and White Wine Pasta

This recipe made exactly as is, is worth a definite 4 stars but with a few very minor tweeks it is definitely a 5 star recipe and more. I followed the directions but did not think the sauce thickened up much at all, so I added the cream and even after this it did not thicken, so I thickened with cornstarch. I then tasted and found it to be very white winey in taste, which did surprise me as cooking it down with the tomatoes usually scales that back. I decided to add 4 tablespoons of Parmesan cheese to the sauce, a good slug of freshly ground black pepper and the juice of half a small lemon. After this it was totally awesome I absolutely loved the flavour combination and you can see that apart from the lemon all the ingredients are listed in the recipe, I just added a little extra. I used perino tomatoes as I love these in pasta dishes as does my DS. My whole family thought that the pasta was gorgeous and the crab along with the other ingredients just went so well and I always love fresh basil in pasta. I was happy I tried this one, I have been fishing lately and have been catching mud crabs on my line. I knew Pat always has lots of yummy crab recipes to choose from so went straight away to look and see. There are a few more I want to try so if I catch any more I may be back. As for this recipe it is a definite keeper and others may not find the white wine taste strong at all but if so just add a little parmesan to the sauce and it totally calms it down. Thanks so much for sharing such a yummy recipe Pat!!!

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