Crab and Asparagus Fettuccine

Updated February 23, 2016

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.


Cooking Methodsauteeing



Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain 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.



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