Fettucine with Creamy Crab and Lemon-lime Thyme

Thursday 3 November

As it's a weeknight, we didn't have time to make fresh pasta, as we had twice before. 

So for extra interest, the herbs were included in the sauce: saute garlic and one third the thyme for a minute in butter, deglaze with lemon vodka, add cream to thicken, then rest of lemon and lime thyme and a sprinkle of white pepper.  Oh, and throw in the crab (the other half of the pound can from day before yesterday) at the end.

Tossed with hot fettucine, and the thyme added both green freshness and citrus tang to the lush crab.