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Crab and Asparagus Fettuccine



  • 1.

    Heat the olive oil in a heavy-bottomed frying pan.

  • 2.

    Add the shallot and cook gently until soft but not brown.

  • 3.

    Add the thyme, anchovy essence, wine and fish stock and bring to the boil.

  • 4.

    Cook until the liquid has reduced by half.

  • 5.

    Meanwhile, bring a large pot of salted water to the boil.

  • 6.

    Add the asparagus and cook for six minutes.

  • 7.

    Drain, retaining the water, and add the reduced shallot liquid with the crab.

  • 8.

    Cook the fettuccine in the asparagus water for about 3-4 minutes, depending on the freshness.

  • 9.

    Drain and add to the crab sauce.

  • 10.

    To finish, heat the butter in a frying pan until nutty and golden.

  • 11.

    Add the lemon juice and the parsley and pour over the pasta.

  • 12.

    Toss to combine. Season to taste with plenty of black pepper.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Crab and Asparagus Fettuccine.


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