Recipe:
1/2 lb dried spaghetti
1 tbs EVOO
5 tbs butter (divided)
3 cloves garlic (sliced)
10 oz Cherry tomatoes
1 c white wine
2 c chicken stock
1 lemon
8 oz lump crab meat
8 basil leaves
Salt and pepper to taste
Bring a large pot of salted water total a boil. While water is coming to a boil heat a large pan over medium heat and add the oil and 2 tbs butter. When butter is melted add the garlic and sauté about 30 seconds before adding the cherry tomatoes. Continue to sauté until cherry tomatoes begin to blister and burst. Add the wine turn up heat and simmer until reduced by half. Add the stock lemon juice and crab meat and bring back to a simmer. Cook pasta until 2 minutes from al dente then pull out of the water and place in the sauce. Ladle in 1/4 c of the pasta water to the sauce pan tear in the basil leaves and stir in the remaining butter. Simmer until pasta is al dente and adjust seasoning with salt and pepper.