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

• 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 colher de chá de sal

• 230g dried egg fettuccine

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.