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Robert E. Olsen · Guest

Lemon Papardelle with Crab

8 ounces lemon papardelle pasta
1 tablespoon butter
1/4 cup olive oil
1/4 cup sliced onions
1 clove garlic, minced
2 tablespoons eggplant-red pepper puree
1/4 cup dry white wine
12 ounces cooked flaked crab meat
1/4 cup chopped cilantro
Salt and pepper to taste

Have salted water boiling for pasta then start sauce. Cook onion, garlic,
eggplant-red pepper puree in butter and oil until soft. Add wine and half
of the cilantro, simmer 2 minutes. Blend in crab and turn heat to warm.
Cook pasta per package. Drain, toss with sauce. Garnish with remaining
cilantro.

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