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Capellini With Crab And Spinach

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Seafood, Dairy Pasta 4 Servings

INGREDIENTS

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!

INSTRUCTIONS

Date: Tue, 12 Mar 96 6:01:52 EST  submitted by: mariani@duq2.cc.duq.edu
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.]  DAVE <DAVIDG@CLAM.RUTGERS.EDU>  RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996  From the 'RECIPEinternet: Recipes from
Around the World' recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 868
Calories From Fat: 398
Total Fat: 45.3g
Cholesterol: 44.2mg
Sodium: 1641.3mg
Potassium: 719.1mg
Carbohydrates: 91.5g
Fiber: 5.3g
Sugar: 1.4g
Protein: 25g


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