ASTORIA CRAB PASTA

Astoria Crab Pasta image

Crab in Champagne butter sauce, served over angel hair pasta.

Provided by Jeff

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

⅓ cup butter
¼ cup Champagne or other sparkling white wine
1 clove garlic, minced
⅛ teaspoon paprika
⅛ teaspoon dried sage
1 pinch ground ginger
8 ounces cooked crabmeat
1 (8 ounce) package uncooked angel hair pasta
1 tablespoon extra-virgin olive oil, or as needed
salt and black pepper to taste
1 tablespoon chopped Italian flat leaf parsley, divided

Steps:

Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 32.5 g, Cholesterol 83.2 mg, Fat 21 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 10.3 g, Sodium 437.3 mg, Sugar 1.2 g