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Crab & Corn Ribbon Pasta Recipe


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     Crab & Corn Ribbon Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   4

12 oz dried egg noodles
2 Tbsp extra virgin olive oil
2 ears corn, kernels scraped off or 1 c frozen kernels
1/2 red bell pepper, chopped
2 shallots, chopped
2 large garlic cloves, grated or finely chopped
1/2 c frozen peas
1/2 pint cherry or grape tomatoes, halved
8 oz lump crabmeat
2 TBsp butter, cut into small pieces
2 tsp Old Bay seasoning
4 sprigs tarragon, leaves chopped

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
While the pasta is working, in a large skillet, heat the EVOO, over medium-high heat. Add the corn, bell pepper, shallots and garlic and cook for 5 minutes, then add the peas and cook for 1 minute; season with salt and pepper. Stir in the tomatoes and toss. Stir in the crab, butter and Old Bay seasoning, then stir in the reserved pasta cooking water. Add the pasta and tarragon and toss.

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