| Fettuccine with Crab and Tomatoes (by Michael Levesque)
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
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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