Creamy Crab and Red Pepper Sauce

Serves 6

1 pound of your favorite pasta shape, uncooked
1 cup dry white wine
1 shallot or 1 small yellow onion, finely diced (about 1/2 cup)
2 small cloves garlic, minced
4 tbsp. butter or margarine
4 tbsp. all-purpose flour
3 cups skim milk
1 4-oz. jar pimientos, well-drained
8 oz. jumbo lump, backfin or special crabmeat, picked over for shells
1/2 tsp. salt

Prepare pasta according to package directions; drain.

Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.

In the meantime, puree the pimientos in a food processor or blender. Stir the pimiento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.

Toss sauce with cooked pasta and serve immediately.