Source: from The Peabody Hotel’s Capriccio
Yield: 4 generous servings
1 pound fresh angel hair pasta
4 ounces diced leeks
5 red beefsteak tomatoes
3 yellow tomatoes
3 ounces olive oil
1 pound jumbo crabmeat
2 ounces fresh basil
Salt and freshly ground pepper to taste
In a small pot, simmer 3 quartered beefsteak tomatoes for 5 minutes. Remove from heat and puree. Season with salt and pepper to taste. Set aside.
Cook pasta in salt-seasoned water for 2 minutes. Remove and season with salt and pepper to taste.
In a large sauté pan, heat olive oil. Chop remaining tomatoes. Sauté with leeks and crab until hot.
Evenly divide tomato puree into four pasta bowls. Add pasta. Spoon crab sauté on top. Garnish with basil.
Nutrition information per serving: Calories 511; Fat 25 g; Carbohydrate 46 g; Cholesterol 112 g; Sodium 969 mg; Protein 28 g