Crab Meat Pasta

Ingredients

• 4 tablespoons olive oil
• 1 hot green pepper like jalapeno, with seeds, chopped
• 2 large cloves garlic, peeled and smashed
• 3 leeks, cleaned, trimmed and chopped (about 3 cups)
• 4 medium-sized blue crabs or other meaty hard crabs
• ½ bottle dry white wine
• ¼ teaspoon stem saffron
• 1 pound of spaghetti, linguine or pasta of choice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    784 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 97 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 41 grams protein; 109 milligrams cholesterol; 438 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large pot or saucepan, heat the olive oil over medium-high heat. Add the green pepper and garlic. Cook for 1 minute, stirring. Add the leeks and the crabs and stir for 2 minutes.
2. Add the wine. Cover and bring to a boil. Simmer for 8 minutes.
3. Remove the crabs from the pot and let cool to room temperature. Add saffron to the cooking liquid, stir, and reserve.
4. Remove the meat and set aside in a warm place. Return any juices from the crabs to the pot.
5. Cook the pasta in a large pot of salted boiling water. When al dente, drain well. Toss the pasta in the pot in which the crabs were cooked. Stir gently for 1 minute.
6. Distribute pasta and sauce evenly in bowls. Garnish with crab meat.

40 minutes