Capellini with crabmeat and tomatoes

Herbed fresh tomato-carrot soup

Top each serving with a few steamed slender asparagus spears and dollops of chevre cheese, which will melt into the warm pasta.


1 tbsp. olive oil

¼ cup finely chopped onion

1 tsp. minced garlic

3 tomatoes, peeled and cut into 1-inch cubes

2 tbsp. tomato paste

½ c. dry white wine

½ c. fat-free, low-sodium chicken broth

½ teaspoon pepper

¼ tsp. salt

12 ounces capellini (angel hair pasta)

6 ounces frozen snow crabmeat, thawed and cut into 1-inch pieces

1 medium scallion, finely chopped

¼ c. coarsely chopped fresh basil

1 tbsp. minced fresh flat-leaf parsley

Freshly ground black pepper, chevre cheese, and sprigs of fresh flat-leaf parsley for garnish


Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat the oil in a large nonstick saute pan over medium-high heat. Add the onion and garlic; cook, stirring occasionally until the onion is tender, about 2 minutes. Stir in the tomatoes and tomato paste; cook stirring occasionally, until the tomatoes are softened, about 4 minutes. Stir in the wine, chicken broth, pepper, and salt; cook, stirring occasionally, until the sauce is slightly reduced, about 5 minutes. Reduce the heat to medium.

Add salt, then the capellini to the pot of boiling water. When the water returns to a boil, stir occasionally to separate the capellini. Reduce the heat to medium-high and cook for about 3 to 4 minutes, or according to package instructions, until the noodles are al dente.

While the capellini is cooking, add the crabmeat, scallion, basil, and parsley to the saute pan; stir gently until the mixture is heated through.

When the capellini is done, drain well; return to the pot. Add the sauce and toss gently. Taste and adjust the seasoning.

YIELD: 6 servings