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Colette & Cassi's Country Kitchen!

Thin Spaghetti with Crab, Asparagus and Sun-Dried Tomatoes

from Colorado Colore:
A Palate of Tastes

  
INGREDIENTS:

1/4 cup olive oil
3 medium garlic cloves, minced
2 cups chopped fresh tomatoes
3/4 cup drained oil-packed sun-dried tomatoes, sliced
3/4 teaspoon crushed dried red pepper
  Salt and pepper to taste
1 pound fresh asparagus, trimmed and
  cut diagonally into 1-1/2-inch pieces
12 ounces thin spaghetti
8 ounces mascarpone cheese
8 ounces fresh crab meat
1/4 cup fresh basil, thinly sliced

TO PREPARE:

Heat the olive oil in a large heavy skillet over medium-high heat.  Saute the garlic in the hot olive oil for 2 minutes.  Stir in the fresh tomatoes, sun-dried tomatoes and red pepper.  Simmer, covered, for 5 minutes or until the sun-dried tomatoes soften, stirring occasionally.  Season with salt and black pepper.

Cook the asparagus in boiling salted water in a saucepan until tender-crisp.  Remove the asparagus to the skillet with the tomato sauce, reserving the liquid.  Return the reserved liquid to a boil.  Add the pasta.  Cook just until tender but still firm, stirring occasionally; drain.  Bring the tomato sauce to a simmer, stirring occasionally.  Stir in the mascarpone cheese.  Add the pasta and crab meat and toss just to warm.  Divide the pasta equally among serving plates.  Sprinkle with the basil.

SERVES: 4 - 6