| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Pasta, Seafood |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh jumbo lump crabmeat |
| 6 |
oz |
Butter |
| 1 |
|
Whole tomato; finely chopped |
| 8 |
lg |
Fresh basil leaf |
| 1 |
ts |
Fresh garlic; minced |
| 2 |
ts |
Fresh parsley; chopped |
| 8 |
oz |
Fresh tomato angel hair pasta |
INSTRUCTIONS
Important to the success of this dish is the use of very fresh ingredients.
This dish must be served as soon as it has been prepared. It doesn't wait!
Keep a boiling pot of water with strainer ready as you begin the sauce
preparation. Add butter to saute pan with garlic and basil leaves. Slightly
brown the garlic as the basil leaves wilt. Add the tomato concasse (with
the natural juice) and bring to a boil. At this point, place the tomato
angel hair in strainer, then into the boiling water. Add chopped parsley
and crabmeat to the tomato concasse mixture. Heat the crabmeat thoroughly
in the sauce, but do not shred the lumps of the crabmeat with overmixing.
Fresh tomato angel hair pasta will require 90 seconds in the boiling water
to cook. Remove and shake excess water from pasta.
To assemble: Place pasta in bowl and pour sauce with crabmeat over the
pasta. Garnish with fresh sprig of basil and serve at once.
Recipe by: Chef Monroe Duncan, Monroe's, Norfolk
Posted to MC-Recipe Digest by Greg and Carol <gswindell@widomaker.com> on
Apr 08, 1998
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”