Saturday, February 25, 2012

Crab and Asparagus Fettucine


Thursday 16 February
We had half the can of crab from last Thursday, we had fresh asparagus, we had cream.  Our first thought was to just combine the three in a pasta sauce, but then we saw Jamie Oliver's take on a creamless sauce, and liked his use of thin shavings of asparagus, which seems to be the thing to do these days.
Of course, we had to monkey with the recipe a bit. We didn't like the combination of crab and fennel seed, so we seasoned with fresh thyme; and as we don't like our vegetables absolutely raw, we added the asparagus to boil along with the pasta for the last 2-3 minutes according to thickness.
The final dish was so fresh-tasting and springlike we were glad we didn't use any cream.

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