A wonderful entree to serve holiday guests. Use a bit of pasta water and butter to make the sauce a bit thicker and richer – it will be so lemony good. Fairly simple to make and tastes really, really delicious.

Gemelli with Lump Crab, Mushrooms and Asparagus in a Lemon Butter Sauce

• 1/2 lb of gemelli pasta, cooked per instructions (retain 1/4 cup of pasta water)

• 1-2 tsp of olive oil

• 8 oz button mushrooms, sliced

• 1 cup of lump crab meat

• 7 spears of asparagus, ends removed, cut into thirds

• 2 tbsp shallots, chopped

• 3-4 cloves of garlic, minced

• Zest and juice of 2 lemons

• 2 tbsp fresh parsley, chopped

• 2 tbsp butter

• Sea salt and freshly cracked pepper, to taste

• 1/4 cup Parmesan cheese, grated

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Cook the gemelli per instructions, making sure to season the water with sea salt.

Add the asparagus to a pot of boiling water and cook for 2-3 minutes. Drain and rinse with cold water to stop the cooking and to retain the bright green color. Set aside.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the mushrooms and let them cook (without stirring) for 3-4 minutes; stir and add the shallots to the skillet. Cook the shallots and mushrooms for 2 minutes before adding the minced garlic and asparagus. Add the lemon juice, zest and butter to the pan. Add the drained pasta to the pan along with the crab, asparagus, Parmesan cheese, reserved pasta water and parsley. Mix the ingredients until evenly coated and season with sea salt and freshly cracked pepper, to taste. Taste the pasta and add more lemon juice, Parmesan cheese, sea salt, cracked pepper or butter if desired. Enjoy.

Here is an easy to make, sweet holiday treat to bring to holiday parties or wrap up as gifts.

• ¾ pound plus 4 tablespoons butter, divided

• ¼ cup sugar

• 1/3 cup cocoa

• 1 teaspoon vanilla

• 1 egg, lightly beaten

• 2 cups graham cracker crumbs

• 1 cup flaked coconut

• ½ cup chopped nuts (optional)

• 6 tablespoons milk

• 4 tablespoons instant vanilla pudding mix

• 4 cups sifted confectioners sugar

• 8 ounces semi-sweet chocolate chips

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In a large saucepan combine ¼ pound butter, sugar, cocoa, and vanilla. Stir over medium heat until blended. Add egg and cook 5 minutes, stirring constantly. Remove from heat. Blend in crumbs, coconut, and nuts. Press into a 9×13 inch pan. Let stand 15 minutes.

Cream ½ pound butter until light and fluffy. Mix milk with pudding mix. Add to creamed butter and beat well. Add confectioners sugar gradually, beating until smooth after each addition. Spread over mixture in pan. Refrigerate one hour.

Melt chocolate with 4 tablespoons butter. Spread over top layer in pan. Chill. Cut into small bars.

Happy Holidays!!