Pasta Astoria (Crab and Browned Butter Wine Sauce)

Angel hair pasta is topped with crab and a browned butter sauce in this quick, romantic dish.

1/3 cup butter
¼ cup Champagne or other sparkling white wine
1 clove garlic, minced
1/8 tsp. paprika
1/8 tsp. dried sage
1 pinch ground ginger
8 oz cooked crabmeat
1-8 oz pkg angel hair pasta, uncooked
1 Tbsp. extra-virgin olive oil, or as needed
sea salt
black pepper freshly cracked
1 Tbsp. Italian flat leaf, chopped
parsley, divided

Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in colour. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.

Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.

Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper, garnish with parsley, and serve immediately.