Makes 6 to 8 servings1 (8-oz) pkg angel hair pasta
1 Tbsp butter
1 Tbsp olive oil
1/2-LB sliced mushrooms
1/2 cup chopped green onions
1/3 cup chopped minced garlic
1 Tbsp cornstarch
1 (12-oz) can evaporated skim milk (divided use)
1/3 cup white wine or cooking wine
1 cup packed fresh baby spinach leaves
1-LB lump or white crabmeat, picked through for shells
Salt and pepper to taste
1/3 cup grated Parmesan cheese
DirectionsCook pasta according to package directions, omitting any salt or oil. Drain and set aside.
In a large nonstick skillet, heat butter and oil and sautée mushrooms, green onions, parsley and garlic over Medium heat for 5 to 7 minutes, or until tender.
In a bowl, combine cornstarch with about 1/2 cup milk; mix until smooth. Add to the pan and stir continuously. Gradually add wine and remaining milk, stirring until mixture thickens.
Reduce heat and add spinach and crabmeat, stirring until spinach is wilted. Season to taste. Toss with pasta and sprinkle with Parmesan cheese before serving hot.
The Crabmeat Angel Hair Pasta recipe is from Holly Berkowitz Clegg, Holly Clegg's Trim & Terrific Gulf Coast Favorites (Memphis: The Wimmer Companies, Inc. printed for Holly Clegg, 2008), pg xx..