Conference turris::cooks

    Hi carlajeanne:
    
    I entered my recipe in note 2420.8 - it's so simple to make and I have
    given the recipe out many times.
    
    Hope you give it a try.
    
    Marilyn
    

    James Beard, in *Beard On Pasta* has several recipes -- Angel Hair:
    
    o	In Pasta Primavera
    
    o	In Savory Tongue with Fine Noodles
    
    o	With Spinach-Anchovy Sauce
    
    o	With Golden Caviar
    
    o	Souffle'
    
Sunset's *Italian Cook Book* has one for "Angelhair Pasta with Crab" a/k/a
    "Capelli D'Angeli Con Granchio"
    
    These are substantively different from what you described you want, so
    I didn't transcribe, but can/will if there is interest.
    
    Bill

    I like to top it with pesto!
    
    Maureen

Per your request:

From Sunset's Italian Cook Book:
-------------------------------

                    Angel Hair Pasta With Crab

                   Capelli D'Angeli Con Granchio

	The very names of some pasta are so irresistible that one gives in
to them, untasted and unseen.  Capelli d'angeli (angel hair) casts such a
spell, and in this recipe -- with fresh crab, white wine, lemon, and
tomato -- the initial enthusiasm is completely justified.  What's more,
this lunch or supper dish is quick to cook.

8 ounces packaged capelli d'angeli or capellini
Salted water
2 tablespoons butter or margarine
1/4 cup olive or salad oil
1/2 cup sliced green onions
1 clove garlic, minced or pressed
2 medium-sized ripe tomatoes, peeled, seeded, and chopped
1/4 cup dry white wine
1 tablespoon lemon juice
1/2 pound cooked crab, flaked
1/4 cup chopped fresh parsley
Salt and pepper

Cook pasta in a large kettle of boiling salted water until al dente (1 to
2 minutes for fresh pasta or follow package directions).  Drain well and
place on a warm platter.  Keep warm.

Meanwhile, in a wide frying pan over medium heat, place butter and oil.
When butter is melted, add green onions, garlic, tomatoes, and wine.  Cook,
stirring, until mixture boils.  Adjust heat so mixture boils gently, and
cook for two minutes.  Mix in lemon juice, crab, and parsley.  Cook, 
stirring, just until crab is heated through.  Season to taste with salt
and pepper.  Spoon sauce over pasta.  Lift and mix pasta gently, then
serve.  Makes 4 servings.


From James Beard's, Beard On Pasta:
----------------------------------

			Pasta Primavera

	In Italian, 'primavera' means 'spring,' and a primavera sauce
should be made with the first, tiny vegetables that pop out in the 
spring.  In the winter, of course, you would use the freshest vegetables
you could get at that time, such as broccoli, red peppers, and zucchini, but 
I've suggested a springtime combination that would be just delicious.  Just
don't be formal about it.  Use what you have in the garden or in the 
refrigerator.  You can even cut up a couple of stalks of celery and add them
for the bite.

1/2 cup fresh peas
1/2 cup tiny, new beans
1/2 cup sliced stalks thin asparagus
1/2 cup sliced mushrooms
4 tablespoons unsalted butter
1 cup light cream, warmed
Lots of freshly ground black pepper
1 pound angel hair, linguine, or even orzo
Grated Parmesan cheese                     
        
                                                     [ 4 - 6 servings ]

Lightly cook the peas, beans, asparagus, and mushrooms in the butter
until everything is crisply tender.  Add the cream and pepper and cook
down briefly.  Cook the pasta, drain it, and toss with the sauce.  Sprinkle
with lots of grated Parmesan cheese.


[ Although you didn't ask for this, I've added it anyway.  This loses its
  'fish egg taste' upon cooking and is really good.  It's quick, also.  I've
  made it with red and black caviars -- whatever I've had on hand when the
  urge struck -- and never cease to enjoy it!  Suggest you give it a
  try!   Bill ]

                    Angel Hair with Golden Caviar

	This is one of the most elegant dishes in the book, and yet it's
made in moments.  The golden American caviar has tiny eggs, costs far less
than other varieties, and can even be stored in the freezer.  It's abso-
lutely delicious, and a stunning appetizer.

1/2 pound angel hair pasta
3/4 pound unsalted butter, at room temperature
7 ounces golden caviar
4 thin lemon wedges                            

                                                      [ four servings ]

Cook and drain the pasta.  Put the freshly cooked noodles into a warmed 
bowl with the butter.  Toss well, until all the noodles are coated with
butter, and then put a serving of pasta on each plate.  Top each with a
heaping tablespoon of caviar and a lemon wedge.  Each person should 
squeeze lemon juice over the noodles before he mixes in the caviar.

Champagne or iced vodka accompany this admirable.  Don't stint on the
caviar if possible!

    I've done 2 favorite things with angle hair pasta.
    
    The first being shrimp scampi made with lots of butter and garlic over
    cooked pasta.
    
    The second being a recipe from  Spinnazola's "Seafood as We like It".
    It's seafood over angle hair nests. It starts with lots of heavy cream
    simmered with onions and then you add raw scallops, simmer until almost
    cooked then add cooked lobster, cooked shrimp, some cooked crab and
    steamed julienned carrots, celery and leeks. Serve over the cooked
    pasta. I've done this a couple times but I haven't perfected it yet. 
    The sauce is extremely light and almost tasteless - the object to let 
    you taste the seafood. I've experimented with adding garlic, grated 
    paremsan both sprinkled on top and also "melted" into the cream. I'm 
    going to keep working on it. Next step is to try altering the veggies in 
    it. Maybe it needs some stronger flavored veggies (but you have to be
    carefull not to use veggies with a high water content because it will
    only thin the sauce). By the time I finish with this recipe, it will
    end up being a seafood primivera!!
    
    Andrea 
                                       

    try using a shallot instead with a light white wine.  for such
    seafood dishes you might try adding approx. a 1/4 cup of a delicate
    white wine (remember, one that you would drink not one that you don't
    care for.  it'll ruin the flavor).  add freshly ground white pepper 
    to it as well - not pre-ground!  
    
    i'd stay away from a garlic (shallot is a hybrid of garlic/onion)
    and onions.  i wouldn't add precooked seafood to anything!!! add
    raw to the dish and make sure that you simmer the dish; not boil it.
    the flavor is very delicate and you want to keep on that balance.  
    adding romano cheese is too overpowering for that - i'd try a type
    of flavorful, delicate swiss (i know i keep messing up on this
    spelling - guyere swiss cheese).  add it at the end, while on the
    plate.  
    
    in that dish you are trying to compliment the seafood, not the seafood
    complimenting the vegetables.  lightly saute the shallots in butter 
    and maybe a light dash of olive oil before adding the cream.  there are
    alot of ways of changing this dish to fit your specifications!!!
    
    
    /gail  

    Oops .... i meant romano AND parmesan.
    
    sorry about that!
    
    /g.

    The whole point to adding precooked seafood (meaning I caught the
    lobsters and crabs myself - it does pay to scuba dive and have a
    lobster license - and steamed them prior to putting them into
    the pan) is primarily that you cannot get the meat out of the shells
    raw (or it is extremely difficult) and adding raw seafood, especially
    this volume and type, will increase the water content in the sauce and
    make it runny. Since scallops need a "soft" environment to cook in, the
    sauce is the ideal medium and believe me the sauce even thins quite a
    bit from that. You don't want the sauce to end up tasting like seafood 
    bisque - which usually becomes the by-product of cooking the lobster
    and crabs seperately.
    
    Andrea

    
    Great summer dish:
    
    4 Tomatoes cut into small cubes
    4 cloves garlic, minced or sliced small
    1 hot pepper, cut small
    1/3 cup extra virgin olive oil
    1/4 cup rice vinegar
    1 t brown mustard
    1 t sugar
    
    Wisk together until well melted and thickened, then add tomatoes.
    Pour over fresh angel hair pasta that is well drained.  Mix well,
    top with fresh grated parm cheese.
    
    

    
    
    How about this one?
    
    1 Lb bonless chicken tenders - remove ligament
    1 ea. Red/Yellow Bell Pepper
    2-4 cloves garlic minced
    1 medium onion (vidalia goes well here)
    12 oz Angel Hair pasta
    olive oil (for sauteing, use as needed)
    
    Cut peppers into strips about 1/4" wide (up to you really), slice the
    onion any which-way (ie rings or slices), mince garlic into this
    mixture and add to medium to large frying pan or wok and saute till
    almost done. Remove from heat into a bowl.
    
    In large pan heat water for pasta, in same frying pan/wok put chicken
    into pan to start cooking it. The key here (at least for me) is to time
    it so that the chicken is almost done when the pasta is ready, strain
    pasta, add olive oil to large pan which is put back onto low heat, the
    amount of olive oil is per taste really, add pasta back into pan and
    mix olive oil into it. In the meantime add veggie mix back into chicken
    mixture and heat it back up.
    
    When you are ready put pasta into medium to large bowl, add chicken and
    veggie mixture to the top (sort of like a garnish!), time to eat!
    
    Sprinkle with romano/parmesan cheese to desired taste(s)! I whipped
    this up one night for something different. You can add fresh mushrooms
    if you like also. I like the mix of red/yellow pepper flavor along with
    the garlic/onion mixes. I don't know about fat content, but it
    shouldn't be too bad, as long as you don't overdo(sp) the olive oil.
    
    Enjoy!
    
    

    
    1 medium onion, diced fairly small
    4 cloves garlic, sliced thin
    2 T butter
    
    Saute until translucent
    
    add:  2T flour and mix well, turn heat to low
    
    mix:  1 cup 2% milk
          1/2 t nutmeg
    	  1 t pepper
          1/3 cup freshly grated romano cheese
    
    mix until mixture has thickened
    
    add:  1 cup chopped ham
          1 1/2 cup peas (do not cook, just defrost)
    
    heat until mixture is hot.  serve over fresh angel hair pasta with
    herb honey wheat bread sticks and enjoy
    
    cj<