Capellini with crab and spinach

Yield: 4 Servings

Measure Ingredient
1 pounds Angel hair pasta
½ pounds Lump crabmeat
½ pounds Fresh spinach; chopped
⅓ cup Pignoli nuts (pine nuts) (up to)
3 \N Cloves garlic (crushed)
½ cup Butter (or margarine)
½ cup Broth (fish broth or weak chicken broth with 2 tsp. cornstarch dissolved)
½ cup Cream
\N \N Salt to taste
\N \N Parmesan cheese (or romano - depends on personal taste!)

Date: Tue, 12 Mar 96 6:01:52 EST submitted by: mariani@...

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.]




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