Preparation:
Cook shell noodles in large pot of boiling water until tender. Drain.
Melt butter and sauté shallot and green onions until soft. Add chicken stock and white wine. Reduce by halt Stir in Madeira and bring to a boil, Stir in cream and cook until just thickened.
Add cheese to sauce. Combine sauce with pasta and stir in crab and artichoke hearts. Add parsley and salt and pepper to taste.
Butter a ceramic casserole and put pasta mixture into it.
Preheat oven to 350F
Top casserole with grated Parmesan and bread crumbs and bake 30 to 40 minutes, until heated through and bubbling.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91. |
