Now that’s Italian! Americans continue to tune in to real Italian food

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Now that’s Italian! Americans continue to tune in to real Italian food

Chef Jonathan Waxman, of the New York restaurant Barbuto, says freshly cooked crab is essential for this recipe for Angel Hair Pasta with Crabmeat, Jalapeno and Mint.
Fresh fish is a key ingredient of Cioppino, a fish stew that was created in San Francisco in the late 1800s by Italian fishermen.
Real regional Italian ingredients, such as these for sale at the Rialto Market in Venice, Italy, were almost impossible to find in America 40 years ago.
Shrimp are offered for sale at the Rialto Market in Venice, Italy. Restaurants that specialize in the cuisines of Rome, Venice or other more obscure regions of Italy are beginning to open in places such as New York, San Francisco, and even Boulder, Colo.

Now that’s Italian! Americans continue to tune in to real Italian food

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Chef Jonathan Waxman, of the New York restaurant Barbuto, says freshly cooked crab is essential for this recipe for Angel Hair Pasta with Crabmeat, Jalapeno and Mint.
Fresh fish is a key ingredient of Cioppino, a fish stew that was created in San Francisco in the late 1800s by Italian fishermen.
Real regional Italian ingredients, such as these for sale at the Rialto Market in Venice, Italy, were almost impossible to find in America 40 years ago.
Shrimp are offered for sale at the Rialto Market in Venice, Italy. Restaurants that specialize in the cuisines of Rome, Venice or other more obscure regions of Italy are beginning to open in places such as New York, San Francisco, and even Boulder, Colo.
Angel Hair Pasta with Crabmeat, Jalapeno and Mint

@Recipe intro bold:NOTES: Jonathan Waxman says freshly cooked crab is essential for this recipe. Avoid anything marked “previously frozen.”
START TO FINISH: 20 minutes
SERVINGS: 4
INGREDIENTS:
½ pound cooked crabmeat, cleaned and picked through
1 jalapeno pepper, stemmed, seeded and minced
1 clove garlic, minced
12 fresh mint leaves, torn
6 tablespoons (¾ stick) unsalted butter, cut into small pieces
1 pound angel hair pasta
Juice of 1 lemon
Salt, to taste
METHOD:
In a large bowl, combine the crabmeat, jalapeno, garlic, mint and butter. Set aside.
Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions, about 3 minutes. When the pasta is al dente (still slightly firm at the center), do not strain. Use tongs or a slotted spoon to scoop out the pasta and add it to the crab mixture. Toss, then add the lemon juice. Season with salt.
Recipe from Jonathan Waxman’s Italian, My Way, Simon & Schuster, 2011.

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