Important to the success of this dish is the use of very fresh ingredients. This dish must be served as soon as it has been prepared. It doesnt wait! Keep a boiling pot of water with strainer ready as you begin the sauce preparation. Add butter to saute pan with garlic and basil leaves. Slightly brown the garlic as the basil leaves wilt. Add the tomato concasse (with the natural juice) and bring to a boil. At this point, place the tomato angel hair in strainer, then into the boiling water. Add chopped parsley and crabmeat to the tomato concasse mixture. Heat the crabmeat thoroughly in the sauce, but do not shred the lumps of the crabmeat with overmixing. Fresh tomato angel hair pasta will require 90 seconds in the boiling water to cook. Remove and shake excess water from pasta. To assemble: Place pasta in bowl and pour sauce with crabmeat over the pasta. Garnish with fresh sprig of basil and serve at once. Recipe by: Chef Monroe Duncan, Monroes, Norfolk Posted to MC-Recipe Digest by Greg and Carol
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 2|
|Calories from Fat: 1277 (77%)|
|Amt Per Serving||% DV|
|Total Fat 141.9g||189 %|
|Saturated Fat 88g||440 %|
|Monounsaturated Fat 36.3g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 534.8mg||165 %|
|Sodium 1341.1mg||46 %|
|Potassium 774.1mg||20 %|
|Total Carbohydrate 64.5g||19 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 63.6g|
|Protein 35.1g||50 %|
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Calories per serving: 1654
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