INGREDIENTS

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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