From Bellini Grill in Philadelphia
Makes 4 Servings
Ingredients:
· 5 oz, uncooked Angel Hair Pasta
· 4 Tbsp Olive Oil
· 1 tsp Chopped Fresh Jalapeno
· 3 Garlic Cloves; minced
· 2 Tbsp Shallots; chopped
· ¼ tsp Sea Salt
· ½ tsp Black Pepper
· ½ cup Fish Broth
· 2 Cup Dry White Wine
· 3 cups Marinara Sauce (see recipe below)
· 8 oz Lump Crab Meat
· 1 bunch Fresh Basil; chopped
· 2 cups Grape Tomato
Marinara Sauce:
· 24 oz Canned Tomato Sauce
· ¼ Yellow Onion, chopped
· 1 ¼ tsp Olive Oil
· 1 Garlic Clove; minced
· .5 Tbsp Fresh Basil, chopped
· Pinch Sea Salt
· Pinch White Pepper
For the marinara sauce: sauté chopped onion in olive oil until translucent. Add tomato sauce and remaining ingredients. Simmer for 30 minutes; stirring occasionally.
For the pasta: Cook pasta according to directions on package. Sauté shallots, jalapenos and garlic in olive oil for 1 minute; season with salt and pepper. Add fish stock and white wine, cook until slightly reduced. Add marinara sauce, stirring until combined. Gently fold in lump crab meat, fresh basil and tomatoes – cook for 5 minutes. Serve sauce over cooked pasta.
Nutrition Information*:
430 calories, 17 g fat, 2.5 g saturated fat, 65 mg cholesterol, 1360 mg sodium,
43 g carbohydrates, 5 g fiber, 10 g sugar, 20 g protein, 1.25 cup fruits/vegetables per serving
* Nutrition information may vary from the item served in the restaurant.