Heat the olive oil in a heavy-bottomed frying pan.
Add the shallot and cook gently until soft but not brown.
Add the thyme, anchovy essence, wine and fish stock and bring to the boil.
Cook until the liquid has reduced by half.
Meanwhile, bring a large pot of salted water to the boil.
Add the asparagus and cook for six minutes.
Drain, retaining the water, and add the reduced shallot liquid with the crab.
Cook the fettuccine in the asparagus water for about 3-4 minutes, depending on the freshness.
Drain and add to the crab sauce.
To finish, heat the butter in a frying pan until nutty and golden.
Add the lemon juice and the parsley and pour over the pasta.
Toss to combine. Season to taste with plenty of black pepper.
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