Seafood Pasta

Following last night's dinner, we had some leftover crab and lobster meat. Our friend Ann Marie had a perfect recipe for use to use for the remaining seafood and it is shared below.

Seafood Pasta

- 2 cups lobster or crab meat
- 1lb angel hair pasta
- 3/4 stick butter
- A pinch ofcrushed red pepper flakes
- 1 cup white wine
- 1 1/2 cup chicken broth or stock
- 2-3 cloves garlic, popped
- Salt and pepper to taste
- 3 tablespoons fresh flat leaf (Italian) parsley
- shredded Asiago or Parmesan cheese

1. Bring a pot of water to a rolling boil for the pasta.
2. Over medium-high heat, melt the butter in a heavy skillet. Add the garlic and crushed red pepper and cook for 2-3 minutes until fragrant. Add salt and pepper to taste.
3. Add the lobster/crab to the skillet and pour in the white wine. Reduce the sauce for 5-7 minutes.
4. After the sauce has reduced, reduce the heat, add the chicken stock and simmer for 5 minutes.
5. While the sauce is simmering, salt the boiling water and put the angel hair pasta into the pot. Cook the pasta for 4 minutes (al dente) or to taste. When the pasta is done, strain it and return the pasta to the pot. Fold the seafood sauce into the pasta and mix well.
6. Serve the seafood pasta into bowls and cover with cheese.

Cook's Notes: Serve with a Chardonnay. This was an incredibly easy dish to make.