Okay–open a nice bottle of white wine, put on some soft jazz and follow these instructions:
Ingredients:
1 lb of fettuccine pasta (imported)
1/4 cup of extra virgin olive oil
3 tablespoons minced garlic
2 tablespoons fresh lemon juice
1/2 teas of red pepper flakes
2 cups of dry white wine (not what are drinking or you will need to open another for yourself)
1 lb crab meat–Dungeness crab preferred
2 cups asparagus–cut in 2 in diagonal strips–lightly steamed
4 tablespoons parsley and tarragon and basil–fresh preferred
salt and pepper to taste
1 1/2 cups of freshly shredded parmesan cheese–the best you could find from Italy
Now:
1. In a very large saucepan bring a large amount of lightly salted water to a boil and cook the fettuccine until al dente: drain
2. Meanwhile, in another large saucepan, heat the olive oil over medium heat and cook the garlic and red pepper flakes –stirring often, for about 3-4 minutes, or until the garlic is translucent. Add the white wine and lemon juice, bring to a low boil and cook to reduce the liquid volume by half.
3. Add the drained cooked pasta, crab, asparagus and chopped herbs to the pan. Cook, stirring gently, until the ingredients are just heated through, about 3-4 minutes. add salt and pepper if necessary
4. Serve immediately, sprinkled with parmesan–lots of parmesan!
This quick pasta is flavorful and light. The sweetness of fresh Dungeness crab is especially good paired with crisp asparagus
BON APPETITE