← Back to Search Results
sauteeing
Crab and Asparagus Fettuccine

Photo by:
Comments: 0
 

Recipe

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

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
martin-yans-china Martin Yan's China
by Martin Yan
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
spice Spice
by Ana Sortun
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucid-food Lucid Food
by Louisa Shafia
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?