Zesty Heirloom Tomato And Crab Pasta Sauce

• 1 T, butter
• 1/4 cup chives
• 1 garlic clove, minced
• 2 cups of one variety of heirloom tomatoes, peeled, seeded and chopped
• 1/4 cup wine *see preparation
• 1/2 pound cooked crabmeat
• 1 T. lemon juice
• 1/2 t sea salt
• 1/4 cup fresh chopped parsley
• 4 ounces of freshly cooked strand pasta, such as capellini or linguine
• 1 T. olive oil
• Pepper to taste

1. Heirloom tomatoes come in many varieties and the wine selected for cooking should enhance their flavors. A yellow heirloom should have a crisp white wine and a deep red one a lighter red wine.
2. Melt the butter in a large skillet over medium heat. Add the garlic. Stir for two minutes. Add the tomatoes and the wine, increase heat to a achieve a simmer. The tomatoes should start to break down but not get too saucy. Tomatoes can vary depending on variety but this takes around 5 minutes.
3. The pasta should be cooking and ready at this same point.
4. Pour the pasta in a bowl and toss briefly with the lemon juice, olive oil, and salt. Add the sauce, then crab and chives. Let sit for a minute. Top with parsley. Offer pepper to taste.

t, chives, garlic, tomatoes, wine, crabmeat, lemon juice, salt, fresh chopped parsley, pasta, olive oil, pepper

Taken from www.epicurious.com/recipes/member/views/zesty-heirloom-tomato-and-crab-pasta-sauce-50087427 (may not work)