9/3/12 - Fettucine with crab, corn, lemon-mint cream

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1# fettucine

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon shallot, minced

1 tablespoon carrot, minced

1 tablespoon fennel, minced

½ cup corn, fresh, cut off cob

1 teaspoon garlic, minced

½ cup prosecco(Italian sparkling wine)

1 ½ cups heavy cream

2 teaspoon lemon zest

2 tablespoon mint, chiffonade

1 tablespoon fennel fronds

¾ #lump crab meat

To taste salt

Procedure:

Bring a large pot of salted water to boil for cooking pasta. While the water is heating, heat a large sauté pan on medium high heat. Add butter and olive and heat. Add shallots, and sauté 2-3 minutes or until softened. Next add the carrot, minced fennel, and corn. Saute another 2-3 minutes. Add garlic and cook a minute more. Carefully add prosecco to the pan and reduce by ½ . Then add heavy cream, lemon zest, and reduce to sauce consistency. Cook fettucine to al dente. Drain fettucine and add to sauce. Add herbs, and crab. Toss just until crab is warmed. Adjust seasoning with salt. Serve.