Name: Three-Colored Pasta with Seafood and Lemon-Basil Sauce
Ingredients: 1/2 c Dry white wine such as fume blanc; 1 c Low sodium chicken broth; defatted; 2 Whole scallion; diced; 1/4 c Chopped fresh lemon basil; 1 tb Light, whipped unsalted butter; 1 ts Cornstarch; 1 tb Fresh lemon juice; or more; Salt and pepper; to taste; 1/2 Red bell pepper; thinly sliced; 1 md Zucchini; julienned; 2 oz Spinach linguine; eggless; 2 oz Tomato linguine; eggless; 2 oz Egg linguine; eggless; 4 oz Crab surimi seafood chunks; sliver cut; 1 pn Red pepper flakes; Broth; as needed

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Seafood		Entree, 4star, Mcrecipe	6	Servings

INGREDIENTS

1/2	c	Dry white wine such as fume blanc
1	c	Low sodium chicken broth; defatted
2		Whole scallion; diced
1/4	c	Chopped fresh lemon basil
1	tb	Light, whipped unsalted butter
1	ts	Cornstarch
1	tb	Fresh lemon juice; or more
		Salt and pepper; to taste
1/2		Red bell pepper; thinly sliced
1	md	Zucchini; julienned
2	oz	Spinach linguine; eggless
2	oz	Tomato linguine; eggless
2	oz	Egg linguine; eggless
4	oz	Crab surimi seafood chunks; sliver cut
1	pn	Red pepper flakes
		Broth; as needed

INSTRUCTIONS

A visual feast: contrasting textures and subtle flavors, three-colored
pasta with slivers of red and white lobster or crab. The trick here is to
cut the peppers and the zucchini into long strips as thin as possible to
resemble the pasta. This dish depends mostly on the flavor of the pasta and
the wine. This recipe minimizes the pasta and maximizes the wine. Try with
a chardonnay.
* Combine the wine, broth, onions and basil, in a medium size saucepan and
reduce by half over moderate heat.
* Strain through a sieve and return to the same saucepan, which has been
wiped clean. (optional)
* Add 1 tablespoon butter and whisk.
* Dissolve the cornstarch in the lemon juice and add it to the sauce.
Simmer gently for 2 minutes or until thickened.
* Taste and adjust flavor with more lemon, perhaps a little salt and
pepper. Set aside but keep warm.
* Bring plenty of water to a boil.
* Cut the bell pepper and zucchini into thin ribbon-like strips, about the
same thickness as the pasta, as long as possible.
* Par cook vegetables and douse immediately under cold water, drain, and
pat dry.
* Cook the pasta in the same boiling water until al dente. Drain and
refresh under cold water.
*Spray a flat-bottom wok or skillet and heat over medium flame; add the
vegetables and raise heat, stir-tossing.  Add the crabmeat to heat through;
and pasta. Add sauce. Toss to coat. Add fresh lemon-basil, red pepper
flakes, salt and pepper (to taste) and, a little broth if necessary to thin
the sauce. Serve at once.
thoroughly, tossing gently to prevent sticking. Divide among 6 heated
dinner plates and top with a sprinkling of tarragon.
Influenced by Costner in Good Friends, Great Dinners. From (1987) Susan
Costner's Good Friends, Great Dinners: 32 Menus for Casual Entertaining
(NYC: Crown). Pat H. McRecipe 24 Oc 96.
Recipe By     : Pat Hanneman, Nov 1996
Posted to MC-Recipe Digest V1 #278
Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST)
From: PatH <phannema@wizard.ucr.edu>

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