Crab And Vegetable Pasta

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 fresh cooked crabs or 16 ounces of picked over crabmeat
• 2 tablespoons olive oil
• 3 shallots, finely sliced
• 1 tablespoon minced garlic
• 1/2 fennel bulb, finely sliced
• 1 carrot, thinly sliced
• 1 leek, thinly sliced (use and lightgreen parts)
• 1 sprig tarragon
• 1/4 cup sauvignon blanc wine or 1/4 cup pinot grigio wine (unoaked wine)
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter
• 8 ounces linguine
• 1 teaspoon kosher salt
• 1 pinch pepper
• parsley (to garnish) (optional)

Recipe

• 1 refrigerate crab meat until ready to use.
• 2 heat a medium skillet over medium heat and saute shallots and garlic in olive oil.
• 3 add fennel, carrot, leek, and tarragon.
• 4 cook until vegetables begin to soften.
• 5 add wine and cook until reduced by a quarter.
• 6 add cream and butter and add crab meat and cook until heated.
• 7 boil pasta in salted water and drain.
• 8 reserve 1/2 cup of pasta cooking water to add to vegetable and crab mixture, add pasta water to desired consistency.
• 9 toss vegetable and crab mixture with linguine and add salt and pepper to taste.
• 10 may substitute shrimp for crab.