Recipe - Three-Colored Pasta With Seafood And Lemon-Basil Sauce

One half cup Dry white wine such as fume
blanc
1 cup Low sodium chicken broth;
defatted
2 Whole scallion; minced
One fourth cup Chopped fresh lemon basil
1 tablespoon Light, whipped unsalted
butter
1 teaspoon Cornstarch
1 tablespoon Fresh lemon juice; or more
Salt and pepper; to taste
One half Red bell pepper; thinly
cut or sliced up
1 md Zucchini; julienned
2 ounce Spinach linguine; eggless
2 ounce Tomato linguine; eggless
2 ounce Egg linguine; eggless
4 ounce Crab surimi seafood chunks;
sliver cut
1 pn Red pepper flakes
Broth; as needed

A visual feast: contrasting textures and subtle flavors, threecolored
pasta with slivers of red and white lobster or crab. The trick here is to
cut the peppers and the zucchini into long strips as thin as possible to
resemble the pasta. This dish depends mostly on the flavor of the pasta and
the wine. This recipe minimizes the pasta and maximizes the wine. Try with
a chardonnay.
* Combine the wine, broth, onions and basil, in a medium size saucepan and
reduce by half over moderate heat.
* Strain through a sieve and return to the same saucepan, which has been
wiped clean. (optional)
* Add 1 tablespoon butter and whisk.

* Dissolve the cornstarch in the lemon juice and add it to the sauce.
Simmer gently for 2 minutes or until thickened.
* Taste and adjust flavor with more lemon, perhaps a little salt and
pepper. Set aside but keep warm.
* Bring plenty of water to a boil.

* Cut the bell pepper and zucchini into thin ribbonlike strips, about the
same thickness as the pasta, as long as possible.
* Par cook vegetables and douse immediately under cold water, drain, and
pat dry.
* Cook the pasta in the same boiling water until al dente. Drain and
refresh under cold water.
*Spray a flatbottom wok or skillet and heat over medium flame; add the
vegetables and raise heat, stirtossing. Add the crabmeat to heat through;
and pasta. Add sauce. Toss to coat. Add fresh lemonbasil, red pepper
flakes, salt and pepper (to taste) and, a little broth if necessary to thin
the sauce. Serve at once.

thoroughly, tossing gently to prevent sticking. Divide among 6 heated
dinner plates and top with a sprinkling of tarragon.
Influenced by Costner in Good Friends, Great Dinners. From (1987) Susan
Costner's Good Friends, Great Dinners: 32 Menus for Casual Entertaining
(NYC: Crown). Pat H. McRecipe 24 Oc 96.
Recipe By : Pat Hanneman, Nov 1996

Posted to MCRecipe Digest V1 #278

Date: Mon, 4 Nov 1996 19:38:54 0800 (PST)

From: PatH phannema@wizard.ucr.edu