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Ingredientes
- 8 ounce Fresh jumbo lump crabmeat
- 6 ounce Butter
- 1 whl tomato, finely minced
- 8 lrg Fresh basil leaf
- 1 tsp Fresh garlic, chopped
- 2 tsp Fresh parsley, minced
- 8 ounce Fresh tomato angel hair pasta
Direcciones
- 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 in butter to saute/fry pan with garlic and basil leaves. Slightly brown the garlic as the basil leaves wilt. Add in 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 in minced parsley and crabmeat to the tomato concasse mix. Heat the crabmeat thoroughly in the sauce, but don't 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 2 servings | |
| Calories 737 | |
| Calories from Fat 620 | 84% |
| Total Fat 70.54g | 88% |
| Saturated Fat 44.0g | 176% |
| Trans Fat 0.0g | |
| Cholesterol 284mg | 95% |
| Sodium 872mg | 36% |
| Potassium 619mg | 18% |
| Total Carbs 3.2g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.85g | 1% |
| Protein 24.74g | 40% |
