Al Lewis' Spinach Fettuccine With Crab Sauce
Ingredients
- 1 lb spinach fettuccine, fresh,
- 4 tablespoons olive oil
- 6 medium shallots, chopped,
- 8 ounces crabmeat, chopped,
- 4 tablespoons butter, room temperature
- 2 tomatoes, chopped, fresh, peeled, cored and
- 1 pint heavy cream
- 12 cup chablis
- parsley, dried, for garnish
- parmesan cheese, grated, for garnish
Directions
Cook the pasta in a large pot of lightly salted, rapidly boiling water for 3 to 6 minutes and drain.Heat the oil in a saucepan over moderate heat.
Add the shallots and cook for 1 to 2 minutes.
Add the remaining ingredients and cook, stirring, for about 3 minutes more.
Divide the pasta among bowls and pour the sauce over it.
Garnish with parsley and cheese.