When crab gets saucy, pasta's hot

Good for you

September 25, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Pasta and tomato sauce goes uptown in this delicious recipe. Crab meat, fresh vegetables and herbs combine for a knock-out dish that's low in calories and fat.

Pasta with Crabmeat and Tomatoes

1 teaspoon olive oil

2 tablespoons white onion, chopped

1 teaspoon garlic, minced

3 ripe tomatoes, peeled, seeded and chopped

2 tablespoons tomato paste

1/2 cup white wine

1 cup chicken stock or broth

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh basil, finely chopped

1 pound jumbo lump crab meat, picked over carefully

2 tablespoons scallions

White pepper to taste

1 pound hot pasta, cooked and drained

Fresh basil or parsley, chopped, for garnish, optional

Heat the oil in a non-stick saucepan. Add the onion and garlic and saute until the onion is translucent. Add tomatoes and tomato paste and cook for five minutes. Stir in the white wine, chicken stock, parsley, basil and crab and simmer for 10 minutes over low heat. Stir in the scallions and add white pepper. Remove from heat and keep warm.

Add pasta to hot sauce, tossing to combine. Serve immediately, garnish with chopped basil or parsley.

Serves four. Each serving has 229 calories, 2 grams fat, 8 grams protein, 45 grams carbohydrate, 0 cholesterol and 15 milligrams sodium.

-- "The Chez Eddy Living Heart Cookbook" by Antonio M. Gotto Jr.; Prentice Hall Press, 1991 -- $25.

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