Wednesday 5 September
We've done fettucine with crab cream sauce with both fresh and dried pasta, and we keep playing with it. This was a particularly nice way to spice up the dried pasta, which is all we can manage on a weeknight.
Sautéed a little chopped onion and chopped yellow bell pepper in oil, then added a minced clove of garlic, a Tbsp. of lemon vodka, and a big glugg of cream to thicken. We even washed out the cream container with more vodka and threw that in.
At the end we gently stirred in the crab, showered it with fresh lemon and lime thyme, salt, and white pepper, and tossed the fettucine in the pan.