Top each serving with a few steamed slender asparagus spears and dollops of chevre cheese, which will melt into the warm pasta.
1 tbsp. olive oil
¼ cup finely chopped onion
1 tsp. minced garlic
3 tomatoes, peeled and cut into 1-inch cubes
2 tbsp. tomato paste
½ c. dry white wine
½ c. fat-free, low-sodium chicken broth
½ teaspoon pepper
¼ tsp. salt
12 ounces capellini (angel hair pasta)
6 ounces frozen snow crabmeat, thawed and cut into 1-inch pieces
1 medium scallion, finely chopped
¼ c. coarsely chopped fresh basil
1 tbsp. minced fresh flat-leaf parsley
Freshly ground black pepper, chevre cheese, and sprigs of fresh flat-leaf parsley for garnish
Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat the oil in a large nonstick sauté pan over medium-high heat. Add the onion and garlic; cook, stirring occasionally until the onion is tender, about 2 minutes. Stir in the tomatoes and tomato paste; cook stirring occasionally, until the tomatoes are softened, about 4 minutes. Stir in the wine, chicken broth, pepper, and salt; cook, stirring occasionally, until the sauce is slightly reduced, about 5 minutes. Reduce the heat to medium.
Add salt, then the capellini to the pot of boiling water. When the water returns to a boil, stir occasionally to separate the capellini. Reduce the heat to medium-high and cook for about 3 to 4 minutes, or according to package instructions, until the noodles are al dente.
While the capellini is cooking, add the crabmeat, scallion, basil, and parsley to the sauté pan; stir gently until the mixture is heated through.
When the capellini is done, drain well; return to the pot. Add the sauce and toss gently. Taste and adjust the seasoning.
YIELD: 6 servings
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