Crab and Lemon Fettuccine
Quick enough for weeknights, this dish also makes for easy entertaining. If frozen crabmeat is unavailable, use 2 cans (4.23 oz/120 g each) chunk crabmeat, drained.
Servings: 4
Ingredients:
Crab and Lemon Fettuccine
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| per serving: about | - |
| cal | 443 |
| pro | 23 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 66 g |
| fibre | 4 g |
| chol | 35 mg |
| sodium | 711 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 25% |
| vit A | 8% |
| vit C | 55% |
| folate | 65% |
Suggested Recipes
12 oz (375 g) fettuccine
2 tbsp (25 mL) extra-virgin olive oil
Half sweet red pepper, diced
1 shallot or small onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) chopped fresh dill (or 1/2 tsp/2 mL dried dillweed)
1 pkg (7 oz/200 g) frozen crabmeat, thawed and squeezed dry
1/2 tsp (1 mL) each salt and pepper
Preparation:
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 1 cup (250 mL) of the cooking water.
Meanwhile, in large skillet or shallow saucepan, heat oil over medium heat; cook red pepper, shallot and garlic, stirring occasionally, until vegetables are softened, about 3 minutes.
Add lemon rind and juice, dill, crabmeat, salt and pepper; cook until crabmeat is hot, about 3 minutes.
Add crabmeat mixture to drained pasta; toss to coat. If desired, add enough of the reserved cooking water to moisten.
Tags:
Main Course; Pasta/Noodles; Seafood; Entertaining; Italian; Skillet;
Source
Canadian Living Special Issue: Pasta by the Season 2004
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