Shelly's Recipe

SPAGHETTINI WITH CRAB, ASPARAGUS AND SUN-DRIED TOMATOES

Category: Pasta - Seafood

1/4 cup olive oil
3 cloves garlic, minced
2 1/2 cups tomatoes, chopped
3/4 cup sliced, drained oil packed sun-dried tomatoes
1/2 tsp dried crushed red pepper
1 lb asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
12 oz spaghettini pasta
8 oz fresh crabmeat
1/2 cup mascarpone cheese
1/4 cup fresh basil, thinly sliced

Heat oil in a skillet. Add garlic and saute 2 minutes. Add next 3 ingredients. Cover and simmer until sun-dried tomatoes are softened, about 5 minutes. Season sauce with salt and pepper.

Cook asparagus in large pot of salted boiling water until crisp-tender and then transfer to sauce. DO NOT DRAIN WATER.

Return the water to a boil. Add pasta and cook al dente, stirring occasionally. Drain.

Bring sauce to simmer. Mix crabmeat and cheese. Add pasta and basil; toss just to heat through. Divide pasta among plates and serve. Serves 4