Seafood Spaghetti Florentine

• 1 pound thin spaghetti, cooked according to the directions on the box, cooled
• 1 tablespoon olive oil
• 8 ounces sole, cod or tilapia
• 20 shrimp, 26-30s, peeled and deveined
• 3/4 cup Alaskan king crab, picked and cleaned, be gentle so you get big chunks
• 2 tablespoons unsalted butter
• 1 tablespoon garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 8 cups fresh baby spinach
• pinch nutmeg, a heavy pinch
• kosher salt and fresh ground white pepper
• lots of parmesan cheese, grated
• 1 tablespoon flat leaf parsley, minced

1. Heat a 14 inch saute pan over high heat. Season the fish and shrimp with salt and pepper. Add the olive oil. Saute the fish and shrimp, adjust the heat to medium to keep the oil from burning, until done and then remove it to a plate.
2. Add the butter to the saute pan and then the garlic. Once the garlic becomes fragrant add the wine. Let the wine reduce to 1 or 2 tablespoons.
3. Add the cream and season it with salt and white pepper. Add 3 tablespoons of ground parmesan and the nutmeg.
4. Let the cream reduce and begin to thicken. Add the noodles and the spinach. Toss to combine and cook until the noodles are hot and the spinach is almost wilted.
5. Crumble the fish in chunks into the pasta and then add the crab and shrimp. When everything is good and hot plate it up in warmed bowls. Pasta in first and then all the seafood goodies on top, cheese then parsley.

thin spaghetti, olive oil, tilapia, shrimp, king crab, unsalted butter, garlic, white wine, heavy cream, baby spinach, nutmeg, kosher salt, lots of parmesan cheese, flat leaf parsley

Taken from food52.com/recipes/9132-seafood-spaghetti-florentine (may not work)