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Posted by GayleL at recipegoldmine.com 7/18/01 10:46:04 pm
Source: orlandosentinel.com - from The Peabody Hotel's Capriccio - Published April 26, 2001
Yield: 4 generous servings
1 pound fresh angel hair pasta
4 ounces diced leeks
5 red beefsteak tomatoes
3 yellow tomatoes
3 ounces olive oil
1 pound jumbo crabmeat
2 ounces fresh basil
Salt and freshly ground pepper to taste
In a small pot, simmer 3 quartered beefsteak tomatoes for 5 minutes. Remove from heat and puree. Season with salt and pepper to taste. Set aside.
Cook pasta in salt-seasoned water for 2 minutes. Remove and season with salt and pepper to taste.
In a large saut� pan, heat olive oil. Chop remaining tomatoes. Saut� with leeks and crab until hot.
Evenly divide tomato puree into four pasta bowls. Add pasta. Spoon crab saut� on top. Garnish with basil.
Nutrition information per serving: Calories 511; Fat 25 g; Carbohydrate 46 g; Cholesterol 112 g; Sodium 969 mg; Protein 28 g
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