Fettuccine with Crab
|Dried fettuccine||6 Ounce|
|Olive oil||2 Tablespoon|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Tomatoes||2 Medium, peeled, seeded, and chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Cooked crabmeat||8 Ounce|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
In a 5- to 6-quart pan, cook fettuccine in about 3 quarts boiling water until just tender to bite (about 9 minutes).
Meanwhile, melt butter in oil in a wide frying pan over medium heat.
Add onions, garlic, tomatoes, and wine.
Bring to a boil, stirring often; then boil until tomatoes are softened (about 5 minutes).
Add lemon juice, crab, and parsley.
Stir gently just until crab is heated through (about 2 minutes).
Season to taste with salt and pepper.
Drain pasta well, place in a warm bowl, and top with crab sauce; mix lightly, using 2 forks.
Divide between 2 warm plates.