Egg Fettuccine Rose

  • 2 crabs
  • 500g egg fettuccine
  • 3 tablespoons unsalted butter
  • 1 clove garlic, minced
  • Pinch chilli flakes
  • 2 cups sweet cherry tomatoes, halved
  • Pinch sea salt
  • Pinch brown sugar
  • Freshly cracked pepper
  • 2 cups gold top milk
  • 1/2 cup fresh sweet peas
  • 1/2 cup plus a pinch of freshly grated Parmesan
  • 1/4 cup fresh parsley, minced

In a large pot, boil crab for about 10 minutes. Shell the crab and set all crab meat aside. Next, boil the egg fettuccine in salted water until it is al dente. Strain. In a pan, heat the unsalted butter in a pan over medium heat. Add the garlic, and pinch of chili flakes and sauté until it becomes golden and fragrant, about 2 minutes. Add the sweet cherry tomatoes, sea salt, brown sugar and freshly cracked pepper to the pan. Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce. Add in the half and half and bring to a boil. 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. Stir and let it thicken for about 8 minutes. Mix in the crab meat and heat through, about 2 minutes.

Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan and minced parsley.

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