EnnaEel Cooks

August 22nd, 2009

We’d be so grand at the game.

Posted by LA in Crab, Pasta, Recipes, Seafood


Crab fettuccine with peas, pepper, and tomato. Further proof that even when I make something I’ve never quite made before, the chances of it containing green onion are about 2:1.

Fettuccini
Fresh pasta
1/2 c. thinly sliced green onion
2 cloves fresh garlic, crushed
2 T. extra-virgin olive oil, divided
2 T. unsalted butter, divided
1/4 pound lump crabmeat, picked over
1/3 c. fresh peas
2 t. fresh lemon juice
4 T. grated Parmigiano-Reggiano
1 fresh serrano chile, thinly sliced
1 small tomato, seeded and diced
1/3 c. chopped flat-leaf parsley, divided

  • Cook pasta in well-salted boiling water, about 3 minutes. Reserve 1 c. cooking water, then drain pasta.
  • While pasta water comes to a boil, cook green onion and garlic in 1 T. oil and 1 T. butter in a wok over medium heat, stirring occasionally, until softened, about 2 minutes.
  • Add 1/2 c. pasta-cooking water, peas, salt and pepper to taste, and cook 1 minute.
  • Add crab and cook until heated through, about 2 minutes.
  • Add pasta, lemon juice, cheese, chile, tomato, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary.
  • Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.

    How not to write a food blog:
    1. Cook dinner more often than you get a chance to write up the recipe.
    2. Let recipes back up until you’ve got a week’s worth saved up.
    3. Try to post a recipe after you’ve just finished cooking and eating something that is completely different from the recipe you’re just about to post.

    For serious. Now, I am a. sleepy after eating, b. having a hard time remembering the fettuccine, and c. too lazy to do dishes from what I just cooked, so I’m blogging instead.

    Luckily, this particular recipe was very good for providing tasty leftovers. (Which have jogged my memory.) Everything I didn’t eat that night went into some pyrex refrigerator dishes. And when I made my bento the next morning, the pyrex went straight into the oven and heated up perfectly. There was just enough moisture in the pasta to keep it from turning into soggy soup, or drying up into a crusty clump.

    Next week, when I’m not suffering from food coma, there will be recipes and coherent thoughts. Promise.

    • Listening to:: Frank Sinatra - You'd Be So Easy to Love
    • Playing:: Bioshock

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