Egg Fettuccine Rose
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
40
Sourness
48
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2
Crabs3 tbsps
Unsalted Butter1 clove
Garlic (minced)1 pinch
Sea Salt1 pinch
Brown Sugar2 cups
Half-And-Half1 cup
Sweet Peas (fresh)1 cup
Parsley (minced fresh)Directions:
1
In a large pot, bring enough water to cover two crabs to a boil
2
Add the crabs and cook for about 10 minutes
3
Shell the crab and set aside all the crabmeat
4
Next, in a separate pot, bring water for the pasta to a boil
5
Add salt
6
Cook the egg fettuccine according to package directions for al dente
7
Drain
8
In a pan, heat the unsalted butter in a pan over medium heat
9
Add the garlic, and pinch of chile flakes and saute until it becomes golden and fragrant, about 2 minutes
10
Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan
11
Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce
12
Add in the half-and-half and bring to a boil
13
The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley
14
Stir and let it thicken for about 8 minutes
15
Mix in the crabmeat and heat through, about 2 minutes
16
Using tongs, mix the cooked fettuccine and the sauce
17
Serve topped with freshly grated Parmesan cheese and minced parsley