GW Fins' Blue Crab Fettuccine

Print
Email
|

by Chef Mike Nelson

wwltv.com

Posted on August 1, 2013 at 6:40 AM

Updated Thursday, Aug 1 at 9:41 AM

Serving size: 4

2 tablespoons shallots -- diced

1/2 cup leeks (white part only) -- thinly sliced

1 cup mushrooms (mixture of cultivated or wild mushrooms) -- sliced

2 tablespoons butter

2 ounces butter -- cold and cut into cubes

2 ounces boiling water

1/4 cup peas (fresh or frozen)

1/4 pound Bacon -- diced and cooked until crispy

1/2 pound jumbo lump crab meat

6 ounces fettucine (fresh or dried)

 

Sweat shallots and leeks on low heat in one tablespoon of butter until soft, set aside.

Sauté mixed mushrooms on medium heat in one tablespoon of butter until slightly caramelized, set aside.

Bring 3 quarts of water to a boil, add pasta.

While pasta is cooking heat a large sauté pan, gently heat the shallots, leeks, mushrooms (reserving 2 tablespoon for the sauce), peas, bacon and crab.

For the sauce, place cold diced butter in a coffee cup, add 2 ounces of boiling water from the pasta water, add the reserved mushrooms and quickly mix with a hand held mixing wand.

To finish, add the cooked pasta to the crab and mushroom mixture, pour over the sauce and mix well.

Divide into four large pasta bowls and top with grated parmesan. Enjoy!

Print
Email
|