From Paulette Vickery's Recipe Collection

WW: FETUCCINE WITH CRAB AND TOMATOES

fish, main dish

1/2 cup chicken broth
1 each onion chopped
3 teaspoon minced garlic, in a jar
8 each plum tomatoes, quartered
1/4 cup tomato paste
1/4 cup dry white wine
1 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon cayeen pepper
3/4 lb cooked crab, flaked
1/4 cup parsley
6 oz fettuccine
4 each scallions sliced
2 tablespoon parmisan cheese

Bring the broth, onions, and garlic to a boil in a large nonstick skillet. Reduce the heat and simmer uncovered until vegetables are tender and most of the liquid has evaporated, about 5 minutes. Add tomatoes, tomato paste, wine, basil, black pepper, and cayeen. Cook until tomatoes are softened, 5-6 minutes. Add crab and parsley and cook until heated through, 2-3 minutes. Meanwhile, cook fettuccine according to package directions. Drain, reserving 1/2 cup cooking liquid. Place fettuccine in a serving bowl, and immediately add the crab mixture and reserved cooking liquid. Toss to coat. Serve, sprinkled with the scallions and cheese. Per serving: calorries 311, total fat 3 G, saturated fat 1 G, cholesterol 88 MG, sodium 320 MG, carbohydrate 41 G, fiber 3 G, protein 26 G, calcium 169 MG, points 6.

Yield: 4 servings





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