Lemon Fettucine with Creamy Crab

Saturday 22 January

Holt made his famous fresh lemon pasta. Back then we had it with crab too, but this time we made the other half of the pound can from two days ago into a sauce for the pasta.

So after the pasta is rolled out, put the water on and start it boiling.

Melt butter in a pan.

add a clove of garlic minced fine. Sauté a minute or so, but do not brown.

Now a sprinkle of lemon vodka, to tame it (white wine would do as well).

Add a big glugg of heavy cream and heat to thicken. Doesn't have to be very thick, the fresh pasta will soak it up.

Flavor with a sprinkle of cayenne and a scrape of fresh nutmeg. When it thickens (and the pasta water is boiling),

put in the crab, stir, and let it heat through.

The other person throws the pasta in the water, drains it as soon as it is done, and tosses it into the pan with the crab sauce.

Toss and serve.

I see from the Internet that both Red Lobster and Olive Garden make something called Crab Alfredo. Both seem to put American-style cream cheese and parmesan into the sauce. What is the Italian for "yeccch"?