Ingredients:
1 Pound(s) Angel hair pasta
1/2 Pound(s) Lump crabmeat
1/2 Pound(s) Fresh spinach; chopped
1/3 Cup(s) Pignoli nuts
3 Cloves garlic, crushed
1/2 Cup(s) Butter
1/2 Cup(s) Broth
1/2 Cup(s) Cream |
Directions: Lightly brown pignoli nuts in teflon skillet over medium heat, shaking pan
all the while. Do not allow nuts to become dark or burn. Set aside.
Boil 4 quarts of water for pasta. Be careful not to overcook angel hair.
(If using fresh pasta, pour 1 or 2 tablespoons of olive oil in the water
while boiling). Note that _al dente_ is best and therefore it needs to cook
only a few minutes after being added to the boiling water. Drain the pasta
and remove to a large platter.
In the meantime, melt butter with garlic. Saute first the spinach, then
merely warm the crabmeat. Add the broth and allow to thicken enough to
coat the spoon. Add the cream. Stir, then remove from the heat. Add the
pignoli nuts to the sauce and salt to taste.
Pour sauce over pasta, adding cheese (Parmesan or Romano) and pepper at the
table.
NOTE: It is a nice idea to let each guest pepper their own
serving using a pepper mill and fresh ground pepper.
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