Linguine Imperial

• 1/4 lb. butter
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1/4 c. minced fresh parsley
• 2 tsp. dried basil
• 1 1/2 lb. fresh crabmeat or 1 lb. mock crabmeat
• 4 egg yolks, lightly beaten
• 1/2 c. grated Parmesan cheese
• 1 c. heavy cream
• 1/2 tsp. salt
• 9 oz. linguine, cooked al dente and drained

1. In large skillet, heat together butter and oil.
2. Saute garlic, parsley and basil over low heat for 5 minutes.
3. Stir in crabmeat and cook for 2 minutes.
4. Remove from heat.
5. In small bowl, combine egg yolks, Parmesan cheese, cream and salt.
6. In heated serving dish, toss warm linguine with egg mixture.
7. Add crabmeat mixture and toss gently until combined.
8. Serve immediately.
9. Makes 4 main dish servings or 6 to 8 side dish servings.

butter, olive oil, garlic, fresh parsley, basil, fresh crabmeat, egg yolks, parmesan cheese, heavy cream, salt, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833726 (may not work)