Gourmet Pasta Surprise

Ingredients

Instructions

1 lb. spaghetti
1/4 c. plus 2 tbls. olive oil
1 tbls. minced parsley
2 jars marinated artichoke hearts, drained
4 oz. crab meat, flaked
parmesan cheese, freshly grated
parchment paper
lemon wedges
parsley

SAUCE

1/4 stick butter
2 tbls. flour
1 c. chicken stock, heated
1 c. whipping cream, room temperature
salt and white pepper

In a large pot filled with salted water, add two tablespoons oil and bring to a rolling boil. Add the spaghetti. Stir. Return to the boil and reduce heat. Check for doneness frequently. Spaghetti should be undercooked. Drain; pour over 1/2 cup olive oil and sprinkle on chopped parsley. Mix, cool, and refrigerate.

Melt butter in saucepan over medium heat. Stir in flour and mix well using a wire whip. Do not brown flour. Add heated stock slowly, stir until thickens. Add cream and heat through. Salt and pepper to taste

Cut eight sheets of parchment 15 x 18. Fold in half. Cut into heart shape. On 1/2 of the parchment heart, place a serving of cooked pasta. Pour over 1/4 cup sauce. Arrange artichokes on the pasta and also some of the crab. Sprinkle with parmesan.

Fold half of the heart over the pasta, crimp to seal. Using a spatula, remove to a cookie sheet. (4 to a sheet). Refrigerate. (Can be made early in the day).

Remove from refrigerator. In a preheated (450) oven, place sheets in the upper half of the oven. Bake 4 minutes. Reverse the position of the cookie sheets. Bake an additional 3 minutes. If not served immediately, turn oven off and leave door ajar. To serve, place the parchment package on plate. Garnish with lemon wedges and parsley. Slit package in a cross shape.