Quick recipe finder Crab and asparagus fettuccine

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4-6

Recommended by

2 people

By Antony Worrall Thompson From Saturday Kitchen

Ingredients

• 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

Method

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.

13. Season to taste with plenty of black pepper.