Fusilli With Shrimps And Crabmeat
|Fusilli||1⁄2 Pound (Pasta Twists)|
|Olive oil||3 Tablespoon|
|Chopped garlic||1 Teaspoon|
|Shrimp||6 Ounce, shelled and deveined|
|White wine||3 Tablespoon|
|Chopped tomatoes||8 Ounce, preferably italian plum|
|Chopped basil leaves/1 teaspoon dry basil||6|
|Chopped oregano leaves/1 teaspoon dry oregano||12|
|Chopped parsley/1 teaspoon dry parsley||1 Tablespoon|
|Basil||1 Tablespoon (For Garnish)|
Cook in boiling water until firm to the bite (al dente).
Drain and set aside.
Heat in large pan until garlic becomes brown.
Add and saute until just barely cooked.
Add to above and simmer for 5 minutes.
Add to above, add pasta, and toss until blended.
Garnish with fresh basil leaves.