Vermicelli With Crab And Ricotta Sauce
|King crab||8 Ounce (Frozen, Thawed Or Canned)|
|Ricotta cheese||16 Ounce|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Scallions||3 Small, thinly sliced (Green Onions)|
|Pitted ripe olives||6 (Chopped Or Thinly Sliced)|
|White pepper||1⁄4 Teaspoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
Drain crab; slice large pieces.
In mixing bowl stir together crab, ricotta, Parmesan, scallions, olives, salt, and pepper.
Cook vermicelli until tender.
As soon as it has finished cooking, stir 1 cup boiling-hot cooking water into crab and ricotta mixture.
Quickly drain remaining water from vermicelli.
At once add crab and ricotta mixture; toss well.
Sprinkle copiously with parsley.