From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 6 servings. as needed, basic pasta dough (recipe follows) 2 Tbsp. Ligurian Pesto Sauce (recipe follows) 3 cups chicken stock or prepared broth 2 Idaho® Potatoes, peeled and cut into 1/2" dice 1 1/2 cups green beans, cleaned 12 oz. lump crab meat, picked over for shell fragments 6 Tbsp. unsalted butter to taste, sea salt and freshly ground pepper BASIC PASTA DOUGH (YIELDS 8 DOZEN CORZETTI): 2 cups type 00 semolina ...
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