CAVATAPPI WITH RED CRAB SAUCE

Ingredients

16oz      El Pasado             ¼” diced tomatoes

2#          Harbor Banks       claw crabmeat

1cn        Harbor Banks       clam juice

1oz        Roseli                    olive oil

1oz        Roseli                    chopped garlic

1/4c       CVF                      fresh parsley (chopped)

1T         Monarch                six pepper blend

1oz        Monarch                corn starch

2#          Roseli                    Cavatappi Pasta (cooked)

Method: In a sauce pot sauté the garlic and parsley in olive oil for one minute,

Add clam juice, tomatoes and six pepper. Bring to boil and thicken with corn starch.

Then add crabmeat mix and serve over pasta.

Yield: 10 servings