Crab sauce over squid ink pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12.00 | ounce | Peeled deveined shrimp; finely chopped |
| (or lump crabmeat; picked over) | ||
| 2.00 | tablespoon | Unsalted butter |
| 1.00 | tablespoon | Tomato paste |
| 1.00 | tablespoon | Dry white wine |
| 1.00 | cup | White Sauce; see * Note |
| Salt; to taste | ||
| Cayenne pepper; to taste | ||
| 2.00 | Kirby cucumbers; seeded, and | |
| Cut into 1/4\" dice | ||
| 2.00 | tablespoon | Finely-snipped chives |
| 8.00 | ounce | Cooked squid ink pasta |
Directions
* Note: See the "White Sauce" recipe which is included in this collection.
Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add White Sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta. This recipe yields 4 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6545 broadcast 07-26-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-20-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.