Capellini with Crab and Spinach

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Capellini with Crab and Spinach Ingredients

1 lb Angel hair pasta	1/2 c Butter (or margarine)
1/2 lb Lump crabmeat	1/2 c Broth (fish broth or weak
1/2 lb Fresh spinach; chopped	1/2 c Cream
1/3 c Pignoli nuts (pine nuts)	Salt to taste
1 -(up to)	Parmesan cheese (or romano -
3 Cloves garlic (crushed)

Instructions for Capellini with Crab and Spinach

Date: Tue, 12 Mar 96 6:01:52 EST submitted by: mariani@duq2.cc.duq.edu Lightly brown pignoli nuts in teflon skillet over medium heat, shaking pan all the while. Do not allow nuts to become dark or burn. Set aside. Boil 4 quarts of water for pasta. Be careful not to overcook angel hair. (If using fresh pasta, pour 1 or 2 tablespoons of olive oil in the water while boiling). Note that _al dente_ is best and therefore it needs to cook only a few minutes after being added to the boiling water. Drain the pasta and remove to a large platter. In the meantime, melt butter with garlic. Saute first the spinach, then merely warm the crabmeat. Add the broth and allow to thicken enough to coat the spoon. Add the cream. Stir, then remove from the heat. Add the pignoli nuts to the sauce and salt to taste. Pour sauce over pasta, adding cheese (Parmesan or Romano) and pepper at the table. (NOTE: It is a nice idea to let each guest pepper their own serving using a pepper mill and fresh ground pepper.) [One variation to this recipe might be to substitute shrimp and/or scallops for the crabmeat.] DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 12 MARCH 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PastaCuisine: Uncategorized

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