Recipe: Crab and Artichoke Spaghetti Sauce

CRAB AND ARTICHOKE SPAGHETTI SAUCE

"Marinated artichoke hearts are combined with fresh crab, spaghetti sauce, and herbs for a fast and easy pasta sauce topped with Parmesan cheese. You can save time by using canned crabmeat and store-bought spaghetti sauce if you wish."

2 jars (6-ounces each) marinated artichoke hearts
1/4 to 1/2 pound fresh crabmeat (or 1 can crabmeat)
16 ounces homemade meatless spaghetti sauce (or 1 bottle meatless spaghetti sauce)
1/4 cup butter
2 to 3 cloves garlic, pressed
1/2 teaspoon oregano leaves, crumbled
1/2 teaspoon thyme leaves, crumbled
1/4 teaspoon rosemary leaves, crushed
1/2 teaspoon basil leaves, crushed
Cooked spaghetti or linguine
Parmesan or Romano cheese or a mixture of both

In a saucepan heat marinated artichoke hearts and crabmeat (or 1 can king crab meat).

In another pan heat spaghetti sauce.

In third pan melt butter, garlic, oregano, thyme, and rosemary leaves.

Place cooked spaghetti or linguine on a large platter and arrange crab and artichokes alternately across top. Pour spaghetti sauce over half the dish and garlic butter over other half. Sprinkle Parmesan/Romano cheese over top.

Yield: 4 servings
Source: The Artichoke Cookbook by Patricia Rains