Crab Meat And Pasta with White Wine & Cheese Sauce

By mlmason

Ingredients

• 2 cups tender-cooked pasta shells (or spaghetti)
• 1 cup thinly sliced mush¬rooms, fresh or canned
• 2 tablespoons sliced scal¬lions or minced onion
• 4 tablespoons chardonnay or other white wine, divided 1 teaspoon butter
• 1 tablespoon flour
• Salt
• pepper to taste
• pinch of ground nutmeg
• 1 cup fresh nonfat (skim) milk
• 2 tablespoons grated Par¬mesan cheese
• 1 cup cooked crabmeat
• 1 tablespoon minced fresh parsley
• Paprika

Preparation

Step 1

While pasta is cooking in boiling salted water, prepare sauce:' Combine mushrooms, onion, 2 tablespoons wine and butter in a nonstick skil¬let. Cook and stir over moderate flame until wine evaporates and mushrooms begin to brown. Add remaining wine.
Stir flour, salt, pepper and nutmeg into milk. Add to skillet and stir. Cook over low heat until thickened. Stir in cheese until melted. Stir in crabmeat until heated through. Remove from heat and stir in parsley. Spoon over hot drained pasta and sprinkle with paprika.