Astoria Crab Pasta

• 1/3 cup butter
• 1/4 cup Champagne or other sparkling white wine
• 1 clove garlic, minced
• 1/8 teaspoon paprika
• 1/8 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

1. 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.
2. 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.
3. 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.

butter, other sparkling white wine, clove garlic, paprika, sage, ground ginger, crabmeat, pasta, extravirgin olive oil, salt, parsley

Taken from www.allrecipes.com/recipe/189796/astoria-crab-pasta/ (may not work)