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This scrumptious pasta dish will tickle your taste buds, with a nice blend of veggies, seafood, and cheesey sauce atop mounds of pasta. Served with Garlic Italian bread, a simple salad, and a nice glass of wine, makes this meal fit for a king.
- 1 lb fresh crabmeat, cleaned
- 1⁄2 cup all-purpose flour
- 1⁄2 cup vegetable oil
- 3⁄4 cup butter
- 3 garlic cloves, pressed
- 3 cups whipping cream, heavy
- 3 cups pecorino romano cheese, freshly grated
- 1 lb fresh fettuccine pasta
- 2 fresh tomatoes, cut into thin wedges
- 1⁄2 lb fresh asparagus, cut into 1 inch pieces
- 2 small carrots, washed, and thinly sliced
- salt & fresh ground pepper, to taste
- Clean crabmeat.
- In a lg. skillet heat vegetable oil, on med-high heat, until bubbly.
- Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour.
- Pull out the pieces of crabmeat, shake off excess flour, and place in skillet.
- Cook on med-high, until pieces are slightly brown.
- When crabmeat pieces are done, take out of the oil, and drain on paper towels.
- Meanwhile place the butter in a med. size sauce pan.
- Melt it on a low heat.
- Add the garlic and cook to about 1 minute Do not brown.
- Add in the cream, and stir the mixture until warmed.
- Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved.
- Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat.
- Add tomatoes, and let cook until all veggies are tender, but not mushy.
- Add the crab, to heat through. DO NOT overcook.
- When heated, turn heat to warm.
- Meanwhile in a lg. pot, bring water to a boil.
- Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking.
- Cook the fresh pasta noodles according to pkg. directions.
- This should not take longer than 4 mins., if you are using fresh pasta.
- If using packaged noodles, cook according to package directions.
- Drain in a colander when cooked.
- Place the drained pasta into the pan with the warm sauce.
- Add salt and freshly cracked black pepper.
- Toss the mixture, until all the pasta is coated well.
- Place on a pretty platter.
- Sprinkle with the additional Romano cheese.
- Dust with a very small amount of cracked pepper, and serve immediately.
- *DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce.
This is really good!!! I've had dishes somewhat like this, but they've never had this variety of vegetables in them before, and I loved this variety! Next time I might try adding some garlic to this dish for added 'zip' :-) I had to add a bit more cream to this as it got a little too thick. :-) Maybe I'll try adding just a tad less cheese next time. Thanks for the recipe!!!
My first posted review posted Jul 31, 2003, 2 of 2 I made the whole recipe it was just to good! Only 2 of us at home to eat it. I could have eaten this rich wonderful dish my self but boy I would have gained so much.So off to work it went with my DH. Got so many complements. I have a request to make it for the annual work picnic.And I will make it. The only change was I used a 1/2 cup of flour. I made this again and seen that butter is posted twice in the ingredients?? But not in the directions. I added some butter to the oil to brown the crabmeat. I really enjoyed this recipe.
I made this according to the recipe. It turned out to be very bland. Cooking the vegetables in the cream sauce did not really seem to be a good idea. Perhaps if there were some garlic in the sauce, or if the vegetables were steamed and added on top at the last minute, their flavors might come through more strongly. (Just my thoughts.)