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| Fettuccine with Crab and Tomatoes (by Michael Levesque) |
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Ingredients: Chicken broth: 1 cup Onion (finely chopped): 1 small Garlic (minced): 2 cloves Tomatoes (ripe, coarsely chopped): 3 large Tomato paste: 3 tbsp White Wine (dry): 1/3 cup Basil (dry, crushed): 1 tsp Cayenne pepper: 1 tsp Crab meat (canned or fresh): 1 lb Fettuccine noodles: 1 lb Parmesan cheese: 2 tbsp Green onions (finely chopped): 2 Parsley (minced): 1/4 cup Salt, pepper: 1/4 tsp each or to taste |
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Directions: Boil and cook pasta according to directions on package. Keep aside. Saute 3 tbsp of the chicken broth, onion and garlic in a skillet over medium heat. Cover and cook for 4-5 minutes, stirring often. Add remaining broth, tomatoes, tomato paste, wine, basil, cayenne, salt and pepper. Bring to a boil, reduce heat and simmer for 15 minutes. Add crab and cook for another 3 minutes. Add cooked pasta to the sauce. Add parmesan cheese, green onion and parsley. Toss and serve. *Substitutions: You can substitute wine with diluted cider vinegar, diluted white wine vinegar or non-alcoholic wine. The crab can be substituted with cooked shrimp. |
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