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Crab and Herb Fettucine

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Crab and Herb Fettucine

Crab and Herb Fettucine

amanda

Equipment

  • - Chef's Knife: A versatile, high-quality knife designed to slice and dice efficiently, ideal for prep work in any dish.

  • - Pasta Roller: A manual or electric pasta roller helps create even, uniform fettuccine ribbnas.

  • - Pasta Cutter: A handran to cut fettuccine into strips or use it with a pasta roller for perfect noodle shapes.

  • - Stainless Steel Skillet (12"): A heavy-duty skillet perfect for sautéing seafood like crab and herbs.

  • - Cleaning Brush: A brush for cleaning pasta equipment and utensils.

  • - Silicone Pasta Spoon or Fork Set (Set of 3): A set of silicone spoons and forks to handle hot pasta without damage.

  • - Pair of Clean White Kitchen Gloves (2 pack): Protect your hands while handling ingredients, especially when cutting crab.

  • - Pasta Utensil Drying Rack (3-tier): A compact drying rack to keep your utensils and equipment clean while cooking.

  • - Nonstick Frypan (9" Diameter): A nonstick pan for cooking the crab and herb sauce without sticking.

  • - Pasta Storage Container (1-gallon): An airtight container to store fresh pasta or leftovers.

  • - Pasta Spoon and Fork Set (Set of 2): A matching pair of pasta spoons and forks, handy for serving the dish.

Ingredients

  • 1/4 cup dry white wine

  • 1/4 cup tarragon or white-wine vinegar

  • 1/3 cup finely chopped shallot

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

  • 1 lb jumbo lump crabmeat, picked over

  • 3 tablespoons chopped fresh tarragon

  • 3 tablespoons 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 teaspoon salt

  • 1/2 lb dried egg fettuccine

Instructions

1

Instruction 1

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.
2

Instruction 2

Remove pan from heat and stir in herbs, zest, lemon juice, and salt.
3

Instruction 3

Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 3 tablespoons of pasta-cooking water, then drain pasta.
4

Instruction 4

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