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4 scallions (green onions)
2 medium-size ripe tomatoes
3/4 pound lump crabmeat or firm skinless fish fillets, such as monkfish or fresh tuna
3/4 pound (about 4 cups) fusilli or penne
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons all-purpose flour mixed with 1 tablespoon curry powder
1 1/2 cups milk (whole or skim)
3 or 4 drops Tabasco sauce, or more to taste
||Bring a large pot of salted water to a boil for the pasta.|
||Trim the scallions and cut them into thin rounds. Core and halve the tomatoes, and using a spoon, remove the seeds.
Cut the tomatoes into small dice, place them in a large mixing bowl, and set them aside. Pick over the crabmeat carefully
for any cartilage and shells. If you are using fish, cut it into 1/2-inch cubes.|
||Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.|
||While the pasta is cooking, prepare the sauce: Heat the oil in a medium-size saucepan over medium heat. Add the curry
and flour mixture, and cook until it is bubbling, about 15 seconds. Then add 1/2 cup milk, about 1/4 cup at a time, whisking
until the sauce is smooth and thickened. Add the remaining milk. Stir in the sliced scallions and simmer for 2 minutes.
Add the crabmeat or diced fish, and simmer until the seafood is just cooked through, about 2 minutes. Season to taste with
salt and Tabasco, and remove from the heat. Keep warm, covered, off the heat until the pasta is done.|
||Drain the pasta and add it to the tomatoes. Pour in the sauce and toss all the ingredients together. Adjust the seasoning.
Ladle a portion of pasta into each bowl, and serve immediately.|
• Curried Tofu with Fusilli: Substitute 1/2 pound tofu, cut into 1/4-inch cubes, for the seafood.
• Curried Crab with Sugar Snap Peas: To make the pasta dish more substantial, add 2 cups sugar snap peas
or frozen petite peas, thawed. In step 3, cook the snap peas for 2 minutes in the boiling water that you will
use to cook the pasta. Remove them with a sieve or slotted spoon, bring the water back to a boil, and then cook
the pasta. Add the drained snap peas to the tomatoes, and proceed with the recipe.