Capellini with crab and spinach
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Capellini with crab and spinach
  Crab    Spinach    Pasta  
Last updated 6/12/2012 1:12:08 AM. Recipe ID 39946. Report a problem with this recipe.
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      Title: Capellini with crab and spinach
 Categories: Pasta
      Yield: 4 Servings
 
      1 lb Angel hair pasta
    1/2 lb Lump crabmeat
    1/2 lb Fresh spinach; chopped
    1/3 c  Pignoli nuts (pine nuts)
      1    -(up to)
      3    Cloves garlic (crushed)
    1/2 c  Butter (or margarine)
    1/2 c  Broth (fish broth or weak
           -chicken broth with 2 tsp.
           -cornstarch dissolved)
    1/2 c  Cream
           Salt to taste
           Parmesan cheese (or romano -
           -depends on personal taste!)
 
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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Recipe ID 39946 (Apr 03, 2005)

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