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1
In a medium saucepan, over medium heat, melt the butter.
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2
Stir in the flour and cook for 2 minutes.
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3
Whisk in the milk, 1/2-cup at a time.
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4
Season with salt, pepper and nutmeg.
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5
Cook, stirring constantly for 4 to 6 minutes.
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6
Remove from the heat and whisk in the cheese.
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7
Set aside and keep warm.
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8
Bring pot of salted water to a boil.
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9
In a large saute pan, over medium heat, add the oil.
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10
When the oil is hot, add the corn.
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11
Season with salt and pepper.
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12
Saute the corn for 6 minutes.
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13
Add the spinach, a handful at a time.
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14
Season with salt and pepper.
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15
Saute for 2 minutes.
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16
Add the garlic and crabmeat.
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17
Season with salt and pepper.
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18
Saute for 2 minutes.
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19
Remove from the heat and keep warm.
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20
Add the pasta to the water and cook until tender, about 4 to 6 minutes.
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21
Drain and toss with olive oil.
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22
Season with salt and pepper.
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23
To assemble, place four pieces of the pasta in the center of each plate.
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24
Place about 1/4 cup of the spinach filling over each piece of pasta.
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25
Place a piece of pasta over the spinach filling.
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26
Place a second 1/4-cup of the spinach filling over each piece of pasta.
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27
Place the remaining pieces of pasta over the filling forming 5 layers total.
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28
Spoon the sauce around the pasta.
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29
Garnish with parsley.
