Linda's Fettuccine, Crabmeat and Veggies in Creamy Cheese Sauce

READY IN: 2hrs




  • 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.