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Crab and Asparagus Fettuccine


  • 2 tbsp extra virgin olive oil

  • 1 shallot, finely diced

  • 1 tsp soft thyme leaves

  • 2 tsp anchovy essence

  • 150ml/¼ pint dry white wine

  • 150ml/¼ pint fish stock

  • salt and freshly ground black pepper

  • 450g/1lb asparagus, trimmed and cut into 2.5cm/1in pieces

  • 350g/12oz white crab meat

  • 675g1½lb fresh fettuccine

  • 55g/2oz unsalted butter

  • 1 lemon, juice only

  • 2 tbsp chopped parsley


  • 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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