The signature ingredients in Thai-style cooking are lime juice, fresh basil, and fresh mint. The combination of fresh flavors plays well against the richness of crabmeat. The cornstarch-thickened sauce lends a silkiness that in most sauces would be provided by fat.
- 10 ounces linguine
- 1 tablespoon olive oil
- 1 red bell pepper, cut into ¼-inch-wide strips
- 6 scallions, thinly sliced
- 4 cloves garlic, minced
- ½ pound lump crabmeat, picked over to remove any cartilage
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons fresh lime juice
- ½ cup chopped fresh basil
- ¼ cup chopped fresh mint
1. In a large pot of boiling water, cook the pasta according to package directions. Drain, reserving ½ cup of the pasta cooking water. Transfer the pasta to a large bowl.
2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the bell pepper, scallions, and garlic, and cook, stirring frequently, until the bell pepper is tender, about 5 minutes.
3. Add the crabmeat and cook, stirring, until heated through, about 3 minutes.
4. Place the cornstarch and salt in a small bowl. Stir in the reserved pasta cooking water, soy sauce, and lime juice until smooth. Pour the mixture into the skillet and bring to a boil. Cook, stirring constantly, until the sauce is slightly thickened, about 1 minute.
5. Pour the sauce over the pasta, add the basil and mint, and toss to combine.
Makes 4 servings.
Nutrition per serving: 390 calories, 6g total fat (1g saturated), 4g dietary fiber, 61g carbohydrate, 22g protein, 710mg sodium.
A good source of: omega-3 fatty acids, selenium, vitamin B12, vitamin C, zinc.
Also see Thai-Style Beef and Noodle Salad.