12 jumbo pasta shells, cook a few extra as a couple usually break
1 lb. crab meat
2/3 c. olive oil, divided
1/4 c. lemon juice, divided
1 tbsp. rinsed and drained caper, chopped
2 tbsp. pimento or slivered almonds, coarsely chopped
2 tbsp. minced parsley
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 c. Basic Vinaigrette (see below)
Boston or bibb lettuce leaves

Cook pasta shells gently until al dente. Remove with slotted spoon to drain. While still hot carefully mix with 1 tablespoon olive oil, 2 tablespoons lemon juice and 1 tablespoon parsley. Drain any juice from crab meat, discard juice. Mix crab with remaining olive oil, lemon juice, capers, nuts, parsley, salt and cayenne. Stuff shells and refrigerate until shortly before serving. Arrange lettuce on salad plates, add two shells per plate and drizzle lightly with vinaigrette dressing. Garnish.

BASIC VINAIGRETTE:

3/4 c. olive oil
1/2 tsp. black pepper
1 tsp. salt
1 tsp. dry mustard
1/4 c. vinegar

Whisk above in small bowl.