Capellini With Crab And Spinach Recipe

• 1 lb Angel hair pasta
• 1/2 lb Lump crabmeat
• 1/2 lb Fresh spinach, minced
• 1/3 c. Pignoli nuts (pine nuts)
• 1 x -(up to)
• 3 x Cloves garlic (crushed)
• 1/2 c. Butter (or possibly margarine)
• 1/2 c. Broth (fish broth or possibly weak chicken broth with 2 teaspoon cornstarch dissolved)
• 1/2 c. Cream Salt to taste Parmesan cheese (or possibly romano - depends on personal taste!)

1. Lightly brown pignoli nuts in teflon skillet over medium heat, shaking pan all the while.
2. Don't allow nuts to become dark or possibly burn.
3. Set aside.
4. Boil 4 qts of water for pasta.
5. Be careful not to overcook angel hair.
6. (If using fresh pasta, pour 1 or possibly 2 Tbsp.
7. of extra virgin olive oil in the water while boiling).
8. Note which _al dente_ is best and therefore it needs to cook only a few min after being added to the boiling water.
9. Drain the pasta and remove to a large platter.
10. In the meantime, heat butter with garlic.
11. Saute/fry first the spinach, then merely hot the crabmeat.
12. Add in the broth and allow to thicken sufficient to coat the spoon.
13. Add in the cream.
14. Stir, then remove from the heat.
15. Add in the pignoli nuts to the sauce and salt to taste.
16. Pour sauce over pasta, adding cheese (Parmesan or possibly Romano) and pepper at the table.
17. (NOTE: It is a nice idea to let each guest pepper their own serving using a pepper mill and fresh grnd pepper.)
18. One variation to this recipe might be to substitute shrimp and/or possibly scallops for the crabmeat.

hair pasta, lump crabmeat, fresh spinach, nuts, garlic, butter, fish broth, cream salt

Taken from cookeatshare.com/recipes/capellini-with-crab-and-spinach-99217 (may not work)