Angel Hair with Crab
alt.cooking-chien/Lynn Macom/1999
Makes 4 servings

8 ounces angel hair pasta
2 tablespoons butter or margarine
1/4 cup olive oil
1/2 cup sliced green onions (white and green parts)
2 garlic cloves, minced
2 medium tomatoes, peeled, seeded and chopped
1/4 cup dry white wine
1 tablespoon lemon juice
1/2 pound cooked crabmeat, cleaned and flaked
1/4 cup chopped fresh parsley
Salt and pepper to taste
Lemon wedges and parsley sprigs for garnish

Cook the pasta as instructed, to al dente. Place on a warmed platter.

While pasta is cooking, place the butter and oil in a wide frying pan over medium-high heat. When the butter is melted, add the green onions, garlic, tomatoes, and wine. Cook, stirring, until the mixture boils. Reduce the
heat to a gentle simmer and simmer 2 minutes.

Mix in the lemon juice, crab, and parsley. Cook just until the crab is heated through. Season with salt and pepper and stir.

Carefully pour the sauce over the pasta. Lift and mix the pasta and sauce gently. Serve with the lemon wedges and parsley sprigs.