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Crab and Lemon Fettuccine

By The Canadian Living Test Kitchen

Tested till perfect

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Crab and Lemon Fettuccine

Crab and Lemon Fettuccine
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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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

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.

Ingredients

  • 12 oz fettuccine
  • 2 tbsp extra-virgin olive oil
  • 1/2 sweet red pepper, diced
  • 1 shallot or small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated lemon rind
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh dill
  • 1 pkg (7oz/200 g) frozen crabmeat, thawed and squeezed dry
  • 1/2 tsp salt
  • 1/2 tsp 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.

Source : Canadian Living Special Issue: Pasta by the Season 2004

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