Lemon Ginger Pasta

Here's a light pasta dish that perfect for the hot summer months.

20 bags lemon-ginger herbal tea

1 teaspoon salt

1 pound thin spaghetti

Extra-virgin olive oil

1/8 to 1 teaspoon fresh ground black pepper

1 bunch green onions, thinly sliced

1 pound lump fresh Louisiana lump crabmeat

2 cloves garlic, minced

Shredded Parmesan cheese

Bring 10 cups water to a boil in. large pot. Add all 20 teabags. remove from heat, and steep three minutes; carefully remove and discard used bags. Return water to a boil; add salt. Add spaghetti and simmer, stirring often, until spaghetti is tender, about 8 to 10 minutes; drain well. Place in a large bowl and toss well with two tablespoons olive oil, ground black pepper, and sliced green onions.

Pick over crab thoroughly; discard any bits of shell. Heat two tablespoons olive oil in a skillte over medium-high heat. add garlic; sauté one to two minutes. Add crab and sauté two minutes; add to pasta and toss, taking care not to break up crab lumps. Serve hot with shredded Parmesan.

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Enjoy!!!

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