Three-Colored Pasta with Seafood and Lemon-Basil Sauce

Three-Colored Pasta with Seafood and Lemon-Basil Sauce Ingredients

1/2 c Dry white wine such as fume	1/2 Red bell pepper; thinly
1 c Low sodium chicken broth;	1 md Zucchini; julienned
2 Whole scallion; diced	2 oz Spinach linguine; eggless
1/4 c Chopped fresh lemon basil	2 oz Tomato linguine; eggless
1 tb Light, whipped unsalted	2 oz Egg linguine; eggless
1 ts Cornstarch	4 oz Crab surimi seafood chunks;
1 tb Fresh lemon juice; or more	1 pn Red pepper flakes
Salt and pepper; to taste	Broth; as needed

Instructions for Three-Colored Pasta with Seafood and Lemon-Basil Sauce

A visual feast: contrasting textures and subtle flavors, three-colored pasta with slivers of red and white lobster or crab. The trick here is to cut the peppers and the zucchini into long strips as thin as possible to resemble the pasta. This dish depends mostly on the flavor of the pasta and the wine. This recipe minimizes the pasta and maximizes the wine. Try with a chardonnay. * Combine the wine, broth, onions and basil, in a medium size saucepan and reduce by half over moderate heat. * Strain through a sieve and return to the same saucepan, which has been wiped clean. (optional) * Add 1 tablespoon butter and whisk. * Dissolve the cornstarch in the lemon juice and add it to the sauce. Simmer gently for 2 minutes or until thickened. * Taste and adjust flavor with more lemon, perhaps a little salt and pepper. Set aside but keep warm. * Bring plenty of water to a boil. * Cut the bell pepper and zucchini into thin ribbon-like strips, about the same thickness as the pasta, as long as possible. * Par cook vegetables and douse immediately under cold water, drain, and pat dry. * Cook the pasta in the same boiling water until al dente. Drain and refresh under cold water. *Spray a flat-bottom wok or skillet and heat over medium flame; add the vegetables and raise heat, stir-tossing. Add the crabmeat to heat through; and pasta. Add sauce. Toss to coat. Add fresh lemon-basil, red pepper flakes, salt and pepper (to taste) and, a little broth if necessary to thin the sauce. Serve at once. thoroughly, tossing gently to prevent sticking. Divide among 6 heated dinner plates and top with a sprinkling of tarragon. Influenced by Costner in Good Friends, Great Dinners. From (1987) Susan Costners Good Friends, Great Dinners: 32 Menus for Casual Entertaining (NYC: Crown). Pat H. McRecipe 24 Oc 96. Recipe By : Pat Hanneman, Nov 1996 Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST) From: PatH

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Broth	Cornstarch	Crab	Egg
Lemon	Red Bell Pepper	Red Pepper Flakes	Salt
Scallion	Spinach	Tomato	White Wine
Zucchini

Main dishes Mcrecipe Corn Chicken Chicken Broth Basil Bell pepper Scallion Spinach Tomato Wine White wine Lemon Linguine Dinner

for flavor and categorization

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