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Chesapeake Pasta

a.k.a. Norfolk Pasta

This is a variation on a fairly regional dish that
combines chicken with fresh crab and Smith-
field ham. Well, here I've taken out the chicken
since it's over pasta and used dried beef instead.

1 pound pasta, like linguine
1 tablespoon butter
1 tablespoon olive oil
1 small onion, minced
2 cups frozen sweet peas
1 package dried beef
1/2 pound fresh, lump crab meat
3/4 cup cream
1 cup freshly grated Parmesan
Either a pinch of nutmeg or some Old Bay Seasoning, not both

Get a large pot of water going for the pasta.
Heat a large saucepan over medium heat
and sauté the onion in the butter and oil.

If you have a strainer, lower the peas in the
boiling water for a minute to thaw. If not, we'll
just throw them into our sauté a little earlier
than planned. Start boiling the pasta. Add
the chopped dried beef to the onion sauté
and stir to coat. Add in the peas, crab, cream
and either seasoning. Continue to cook over
medium high heat, stirring gently, until the cream
reduces by half and thickens a bit. Salt and pepper
to taste (remember there's a lot of salt in the beef).

Drain pasta and transfer it to a large bowl. Grate the
Parmesan right them and there and toss with the
pasta (the cheese has more "meltability" this way).
Toss with our Norfolk sauté, reserving a bit to top
off each portion. Garnish with several lumps of crab.

REVIEWS



Subj: Chesapeake Pasta Recipe
Date: 3/12/00 4:47:09 PM Eastern Standard Time
From: Tweety93@aol.com
To: steve@pulpkitchen.com

Dear Steve,
Wonderful recipe thank you very much. Only thing I changed instead of the dried beef I put proscuitto.
Sincerely,
Donna Gallagher

Subj: chesapeake pasta
Date: 3/2/00 4:18:00 PM Eastern Standard Time
From: murphym@iopener.net (Michael Murphy)
To: steve@pulpkitchen.com

the receipe turned out just'fabulous'. i follwed your directions to the letter and eveyone loved it. cant thank you enough. i love to cook,but receipes with a lot of direction and ingredients really scare me. but this turned out so well,it is rich, but the girls loved it.


Subj: Chesapeake Pasta
Date: 8/5/00
From: Moleford@aol.com
To: steve@pulpkitchen.com

Hi Steve
Always enjoy your segments on WBAL-TV. Really enjoyed this recipe. I did cheat a little - I had purchased some of the imitation crab at the Reisterstown Super Fresh and tried it with the Old Bay Seasoning. It was my first time with this crab substitute and I didn't have any idea what I could use it in. This turned out fine.
Thanks again and keep cookin!!!
Helen
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