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Crab Marinara Recipe
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Can (10 oz)|
|Chopped parsley||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Pepper white||To Taste|
|Frozen crab/1 can small shrimp, drained||1 Pound (Thawed Drained)|
|Vegetable oil||1 Tablespoon|
|Fusilli/Fettuccini / linguine||1⁄2 Pound|
|Frozen broccoli spears||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2000 Calories from Fat 453
% Daily Value*
Total Fat 55 g85.2%
Saturated Fat 7.3 g36.7%
Trans Fat 0 g
Cholesterol 396.1 mg
Sodium 8232.1 mg343%
Total Carbohydrates 237 g79.2%
Dietary Fiber 22.8 g91.2%
Sugars 47.4 g
Protein 123 g246.3%
Vitamin A 89.3% Vitamin C 300.8%
Calcium 71.1% Iron 79.6%
*Based on a 2000 Calorie diet
Saute onion in oil until golden.
Add tomato sauce, parsley, sugar, 1/2 teaspoon salt, basil, oregano and pepper.
Bring to a boil.
Reduce heat and simmer 30 minutes.
Stir in crab or shrimp.
Bring 10 cups water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 2 teaspoons salt and 1 tablespoon oil.
Gradually add fusilli, fettuccini or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain; set aside.
Cook broccoli in water according to package directions.
Spoon pasta into a large serving dish.
Cover with 1/2 of sauce.
Lay cooked broccoli spears on top of sauce.
Spoon remainder of sauce over broccoli spears.
Makes 4 servings.