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Spaghetti With Crabmeat Sauce
If you enjoy pasta and crabmeat, you'll love this Italian pasta dish! The crabmeat sauce can be prepared up to to four hours before serving.
Just cover the pan and reheat the sauce over very low heat while the pasta is cooking.
This sweet-tasting Italian sauce recipe with just a hint of hotness is a definite favorite dish.
Ingredients:
1 lb. fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes - coarsely chopped)
2 tbsp. fresh minced basil
Salt
1/2 tsp. red pepper flakes
1/2 tsp. sugar
1 lb spaghetti
2 tbsp. minced parsley leaves (to garnish)
Cooking Instructions:
First, pick over the crab meat to remove any bits of shells. Set the crab aside. In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.
Cook pasta in 6 quarts boiling water with 1 tbsp. salt or until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.
Yields: 6 to 8 Servings
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