Crab and Herb Fettucine

Name: Crab and Herb Fettucine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 227 grams dried egg fettuccine; 3 Tbsps chopped fresh chives; 79 milliliters chopped fresh flat-leaf parsley; 3 Tbsps chopped fresh tarragon; 3 Tbsps fresh lemon juice; 2 teaspoons finely grated fresh lemon zest; 454 grams lump crabmeat, picked over; 1 teaspoons salt; 79 milliliters finely chopped shallot; 10 Tbsps 1/4 sticks cold unsalted butter, cut into tablespoon pieces; 59 milliliters tarragon or white-wine vinegar

Crab and Herb Fettucine might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 6. One serving contains 309 calories, 20g of protein, and 23g of fat. Head to the store and pick up white-wine vinegar, tarragon, chives, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Boil wine, vinegar, and shallot in a 2 1/2- to 3-quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon, about 3 minutes.

Ingredients you will need

Shallot

Vinegar

Wine

Equipment you will use

Sauce Pan

Add a few tablespoons butter, whisking constantly.

Ingredients you will need

Butter

Equipment you will use

Whisk

Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before previous one has completely melted, lifting pan from heat occasionally to cool mixture. Reduce heat to low, then add crabmeat and cook, stirring occasionally, until just heated through, about 2 minutes.

Ingredients you will need

Crabmeat

Butter

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Whisk

Frying Pan

Remove pan from heat and stir in herbs, zest, lemon juice, and salt.

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Lemon Juice

Herbs

Salt

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Frying Pan

Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 3 tablespoons of pasta-cooking water, then drain pasta.

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Pasta

Water

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Pot

Toss pasta with crab sauce and reserved cooking water in a serving bowl. Season with salt and pepper.

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Salt And Pepper

Pasta

Sauce

Water

Crab

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Bowl

Equipment

Ingredients

Servings:

59milliliters

dry white wine 227grams

dried egg fettuccine 3Tbsps

chopped fresh chives 79milliliters

chopped fresh flat-leaf parsley 3Tbsps

chopped fresh tarragon 3Tbsps

fresh lemon juice 2teaspoons

finely grated fresh lemon zest 454grams

lump crabmeat, picked over 1teaspoons

salt 79milliliters

finely chopped shallot 10Tbsps

1/4 sticks cold unsalted butter, cut into tablespoon pieces 59milliliters

tarragon or white-wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.