Crab and Asparagus Fettuccine
Published by Stewart, Tabori & Chang
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.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Textureherby, salty, savory, winey
Type of Dishfresh pasta
- 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
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