Champagne Crab & Pasta

Yum. Have fun with this, adding more or less of what spices you think sound good, then pour a couple glasses of champagne and enjoy!

Ingredients

~1/2 cup butter, or preferred substitute
1-2 cloves minced garlic
1/2 cup champagne
a couple dashes or so (to taste) of the following:
-paprika
-fresh ground pepper
-crushed red pepper
-ground ginger
12oz (2 cans) fancy lump crabmeat, drained
8oz (half regular box) angel hair pasta
extra virgin olive oil

Directions

Melt butter in large skillet on medium-low heat. While this is melting, bring water to boil for angel hair pasta, cook according to package directions, and drain - it cooks quick, so manage this with the next step.

Add garlic, paprika, pepper, crushed red pepper, ginger, and champagne to butter. Cook about 5 minutes, stirring occasionally, until garlic is golden.

Stir crabmeat into champagne sauce and heat through for a few minutes - add a little olive oil (maybe a teaspoon or so) if needed to keep from sticking or becoming dry -I use a non-dairy substitute, you might not have this issue if using butter-?

Serve champagne crab sauce over pasta, and drizzle with a little olive oil. Makes about 4 servings.