I'd like to say this recipe was invented by a Cretan mathematician, but he blushes and admits to following a recipe. He even showed me the recipe (photographed below) from a pasta book bought used at a public library for $1.50, but somehow I still don't believe him. I give the mathlete Kyriakos aka K Town aka Wife #2 full credit for this pasta combination of some of life's greatest treasures normally found inside your favorite sushi roll: crab and avocados.
Zesting with cretan style knife
The combination of sweet crab meat and creamy avocados tied in with a lemony scallion vinaigrette is truly amazing and especially perfect for spring and summer. We had this pasta for mesimeri, Greek for linner (lunch + dinner). Everyone needs to try this pasta so stop what you're doing and go to Santa Monica Seafood for some crab meat now!
2 tsp grated fresh ginger
2 tsp lemon juice
1 1/2 Tbs red or white vinegar
2 scallions white and light-green parts chopped, dark green tops sliced
1 tsp soy sauce
2/3 cup cooking oil
1/4 tsp salt
1/2 tsp grated lemon zest
3/4 lb linguine
1/2 lb lump crab meat (mathlete got it Santa Monica Seafood)
Blend ginger, lemon juice, vinegar, chopped scallion, soy sauce and salt in a blender until smooth. Stir in lemon zest. Cut avocado into 1/2 inch pieces and stir into vinaigrette.
In a large part of boiling salted water, cook linguine until done, about 12 minutes. Drain the pasta and toss with vinaigrette and avocado. Gentle stir in crab meat, top with green scallions. Serve warm.
Goes excellent with a green salad and Deep Sea Chardonnay :)
Photo of recipe as promised