Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 16 Times
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Crab and Asparagus Fettuccine
Cookbook
Pasta is one of the best G.I. foods. Low in fat, it will also fill you up and prevent late-night snacking. White crab meat comes from the claws, but you can also use brown meat—it has a more intense flavor.
Yield : Serves 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot, finely chopped (if unavailable, use 1 tablespoon minced mild onion)
- 1 tablespoon lemon thyme leaves
- 2 teaspoons anchovy paste
- 2/3 cup dry white wine
- 2/3 cup fish stock
- 12 ounces asparagus, trimmed and cut into 1-inch pieces (about 3-3½ cups)
- 9 ounces white crabmeat (about 1¼-1½ cups)
- 14 ounces fresh fettuccine (about 2½-3 cups)
- 2 teaspoons unsalted butter
- Juice of 1 lemon
- ¼ cup chopped fresh parsley
- Ground black pepper
Directions
1 Heat the olive oil in a heavy frying pan, add the shallot, and cook gently until soft but not brown. Add the thyme, anchovy paste, wine, and fish stock, and bring to a boil. Reduce to a simmer.
2 Meanwhile bring a large pot of water to a boil. Add the asparagus and cook for 4-6 minutes until just tender. Drain, reserving the cooking water, and add the asparagus to the shallot liquid along with the crab.
3 Cook the fettuccine in the asparagus water for 3-4 minutes. Drain and add to the crab sauce.
4 Heat the butter in a frying pan until nutty and golden. Add the lemon juice and parsley and pour it over the pasta. Toss to combine. Season to taste with plenty of black pepper.
© Anthony Worrall Thompson
Nutritional Information
Nutritional information is provided by the author.
Per portion: 476 cal., 16g fat, 3.3g sat, fat, 0.74g sodium. 50g carbohydrate
