Crab by Candlelight

Angel Hair with Preserved Crab, White Wine, Capers & Sun-Dried Tomato

Sometimes the quietest meals arrive without planning — built from what is already waiting on the shelf, what was preserved for another season, and what the evening happens to allow. This version began with home-canned crab opened after years of waiting, paired with angel hair and a few sharp ingredients that lifted everything without excess. No butter, no heavy cream, no elaborate preparation — only garlic browned in olive oil, white wine, capers, parsley, and a spoon of sun-dried tomato. The result was light, briny, and unexpectedly elegant: the kind of supper that tastes far richer than the ingredients suggest.   Full recipe at:  www.gothicdustdiaries.com/witchykitchen/crab-by-candlelight

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