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Fettuccine With Crab

Chef.Foodie's picture
Ingredients
  Dried fettuccine 6 Ounce
  Butter/Margarine 2 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Crab
Servings: 
2

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