Saturday, May 14, 2011

Linguine with Crab and Asparagus

Friday April 1

This is an excellent thing to do with the other half of the pound can of crab you used for crabcakes.

Chop 8 or so asparagus into inch lengths, separating the tips, and cook first the stalk parts, and a minute or so later the tips, in a pot of boiling water. Scoop out and drain, and use the same boiling water to cook the linguine.

In another wide pan, sauté a tablespoon or two of chopped red onion or shallots in butter with a drop of oil. Gently heat crab, cream, a couple of grinds of nutmeg and white pepper, and a sprinkle of cayenne. When it thickens, add asparagus, and toss with drained linguine.

No fooling.

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