Tomato Angel Hair Pasta with Jumbo Lump Crabmeat

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2 ts Fresh parsley; chopped
8 oz Fresh tomato angel hair pasta
6 oz Butter
1 Whole tomato, fresh; finely chopped
1 ts Fresh garlic; minced
8 oz Fresh jumbo lump crabmeat
8 lg leaf Fresh basil

Original recipe makes 2



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 on Apr 08, 1998

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Calories Per Serving: 1654 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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