Creamy Dungeness Crab Pasta
Submitted by: Tulkoff
Crabs! Pasta! Perfection!
3 Tbsp Butter
1 tsp Tulkoff Chopped Garlic in Oil
2 Tbsp Tulkoff Chesapeake Sauce™
1/3 cup Dry white wine
1/2 lb Fettuccine
1/2 cup Cooked dungeness crab meat
Parmesan cheese, grated as optional garnish
Fresh chopped parsley, as optional garnish
Melt the butter in a heavy sauce pan over medium heat. Add the Garlic In Oil, until fragrant. Stir in the Chesapeake Sauce™ and wine. Simmer for 10 minutes, thinning with additional white wine if the sauce is too thick.
While the sauce is simmering, cook the fettuccine in rapidly boiling salted water until soft, but firm. Drain.
Reduce heat to low and gently add the crab meat to the sauce and season with salt and pepper per taste. Add the pasta and toss to combine well.
Garnish with parsley and parmesan cheese.