Crab and Herb Fettucine

Ingredients for Crab and Herb Fettucine

• 60ml dry white wine

• 60ml tarragon or white-wine vinegar

• 80ml finely chopped shallot

• 1 1/4 sticks (10 tablespoons ) cold unsalted butter, cut into tablespoon pieces

• 450g jumbo lump crabmeat, picked over

• 45ml chopped fresh tarragon

• 45ml chopped fresh chives

• 1/3 cup chopped fresh flat-leaf parsley

• 1 1/2 teaspoons finely grated fresh lemon zest

• 3 tablespoons fresh lemon juice

• 1/2 teaspoons salt

• 230g dried egg fettuccine

How to make Crab and Herb Fettucine

Boil wine, vinegar, and shallot in a 2 1/2- to 3-quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon , about 3 minutes. Add a few tablespoons butter, whisking constantly. Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before previous one has completely melted, lifting pan from heat occasionally to cool mixture. Reduce heat to low, then add crabmeat and cook, stirring occasionally, until just heated through, about 2 minutes.

Remove pan from heat and stir in herbs, zest, lemon juice, and salt.

Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 45ml of pasta-cooking water, then drain pasta.

Toss pasta with crab sauce and reserved cooking water in a serving bowl. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.