Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Favorite pasta shape
- uncooked
1 c Dry white wine
1 Shallot; OR...
1 sm -Yellow onion, finely diced
2 sm Cloves garlic; minced
4 tb Butter or margarine
4 tb All-purpose flour
3 c Skim milk
4 oz Jar pimientos; well-drained
8 oz Crabmeat
- picked over for shells
1/2 ts Salt

Prepare pasta according to package directions; drain.

Pour the wine into a large, non-reactive saucepan. Add shallot and
garlic and place the saucepan over high heat. Boil until almost all
wine has evaporated. There should be a small amount of moisture in
the bottom of the pan. Stir in butter or margarine and cook over
medium-low heat until it melts. Stir in the flour and blend
completely. With a whisk, very gradually stir in the milk. Bring the
sauce to a simmer and cook slowly for five minutes.

In the meantime, puree the pimientos in a food processor or blender.
Stir the pimiento puree and the crabmeat into the sauce and season
with salt. Bring the sauce back to a simmer and cook slowly for 2 or
3 more minutes.

Toss sauce with cooked pasta and serve immediately.

Each serving provides: 735 Calories; 31 g Protein; 119 g
Carbohydrates; 11 g Fat; 35.8 mg Cholesterol; 721 mg Sodium. Calories
from Fat: 14%

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