Recipes

Ingredients

For the Green Sauce:

• 3 Tbsp. extra-virgin olive oil
• ½ medium Vidalia onion, diced
• 4 cloves of garlic, chopped
• 1 cup dry white wine
• 1 pt. Citarella Vegetable Stock
• 2 cups cleaned baby spinach
• 1 cup broccolini, blanched (or steamed) and chopped
• Salt and pepper, to taste

For the Pasta:

• ½ tsp. of sea salt
• 2 tsp. + 1 tsp. extra-virgin olive oil
• 1 (8.8 oz.) package Citarella Artisan Collection Fettuccine with Spinach
• 1 jar Citarella Marinated Artichoke Hearts, drained and quartered
• ½ pt. cherry tomatoes, washed and cut in half
• 1 lb. jumbo lump crabmeat

Instructions

1. Prepare the sauce: In a medium saucepan, heat the oil on low. Add the onion and garlic and cook about 10 minutes, until translucent without coloring. Add the wine and cook another 10 minutes until volume has reduced by half. Add the stock and simmer an additional 5-8 minutes.
2. Place the spinach and the chopped broccolini in the base of a blender. Carefully pour in the contents of the saucepan. Season with salt and pepper and puree until smooth and bright green in color. Check for seasoning and keep warm.
3. Bring a large pot of water to a boil. Add the salt and 1 tsp. of the oil. Add the pasta and cook according to the instructions on the package. Drain and set aside in a large serving bowl.
4. Meanwhile, in a large sauté pan, heat the remaining oil on medium heat. Add the artichokes and sauté 3-4 minutes until light brown. Turn off the heat and add the tomatoes and crabmeat. Toss gently and season with salt and pepper.
5. To serve, pour the hot sauce on the cooked pasta and toss to coat. Fold in the crab mixture and serve.