King Crab With Fine Spaghetti, Garlic, And Olive Oil

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Cklive04	4	Servings

INGREDIENTS

1	lb	King crab leg meat
		defrosted in the
		Refrigerator overnight, or
		other crab meat
1	c	Cold milk, optional
4		Garlic cloves -, to 6
2		Ripe tomatoes
		or 1 cup drained chopped
		canned plum
		Tomatoes), Tomatoes
		Salt, to taste
		Freshly-ground black or
		white pepper to taste
9	T	Olive oil
2	T	Butter, preferably sweet
		butter
1	lb	Dried spaghettini or other
		dried pasta
		such as linguine fini
		penne or shells
3	T	Chopped fresh flat-leaf or
		curly parsley

INSTRUCTIONS

Bring a very large pot of water to a boil over high heat for the
pasta. Pick through the crab meat for pieces of cartilage. If you're
using king crab meat, taste a piece to see if it's very salty. If it
is, place it in a shallow pan, cover the crab meat with about one cup
of milk, and let it sit for 10 minutes while proceeding with the
recipe. Chop the garlic in the bowl of a food processor or by hand
until it's finely chopped, scrape it out with a rubber spatula, and
set it aside. You'll have 1 1/2 to 2 tablespoons. If using fresh
tomatoes, cut out and discard the cores and make a shallow x through
the skin on the opposite end. When the water for the pasta has  boiled,
drop the tomatoes into the boiling water for 10 seconds to  loosen the
skins. Immediately remove the tomatoes and let them sit  briefly until
they're cool enough to handle. As soon as the tomatoes  are out, salt
the water to taste, cover the pot, and let the water  come back to a
boil. If you've soaked the crab meat, drain it in a  colander set over
a bowl if you're saving the milk, and squeeze small  amounts of it out
with your hand. Cut the crab meat, if necessary,  into 1/2-inch pieces,
and set them aside. Place 6 tablespoons of the  olive oil and all the
butter in a large skillet set over low heat.  When the butter has
melted, add the garlic and cook it, stirring  frequently, about 1
minute. Add the crab meat, season it generously  with pepper (and salt
if necessary), and heat it over low to medium  heat, stirring
occasionally, 3 to 5 minutes, or until it's heated  through. Remove the
skillet from the heat. Add the pasta to the  boiling water and cook it
al dente according to the package  directions. Meanwhile, peel the
tomatoes by lifting the skin starting  from the x cut. Cut each tomato
in half, squeeze out and discard the  seeds, and cut the flesh into
small dice. You should have about 1 cup  diced tomatoes. Set it aside
while the pasta cooks. A minute before  the pasta is done, place the
crab meat mixture back over low heat to  warm through, stirring
occasionally. When the pasta is done, drain it  well and pour it back
into its cooking pot over very low heat. stir  in the remaining 3
tablespoons of olive oil and season the pasta to  taste with salt and
pepper. At this point, stir the tomatoes and  parsley into the warm
crab meat and immediately pour the mixture over  the pasta, scraping it
out with a rubber spatula. With tongs or  another appropriate
implement, lift and stir the crab meat into the  pasta as best as
possible -- it won't mix in very well unless you're  using a short
pasta like penne or shells, but don't worry, it flavors  it all nicely.
Continue lifting and stirring until everything is hot  and fragrant,
about 1 minute. Divide the pasta onto warm dinner  plates, top with
spoonfuls of crab meat, and serve right away. This  recipe yields 4
servings.  Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of  Leslie Revsin, "Great Fish, Quick" From the TV FOOD
NETWORK - (Show #  CL-9096 broadcast 03-30-1998) Downloaded from their
Web-Site -  http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
10-03-1998  Recipe by: Leslie Revsin  Converted by MM_Buster v2.0l.

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