Fettuccine with Creamy Crab Basil Sauce

The weather was absolutely beautiful this weekend and when searching the seafood section of the market I came across fresh crabmeat and knew that was what we were having for dinner.  Into my recipe box I went and found this recipe that I have not made in years.  It was as delicious as I remembered.  You can prepare this in under 30 minutes and what a extraordinary meal.  It was especially memorable since we had dinner on our porch in front of the fire in February.  A lovely evening to remember.

Fettuccine 2


Fettuccine with Creamy Crab Basil Sauce
Serves 6
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  1. 3 tablespoons butter
  2. 3 tablespoons olive oil
  3. 2 tomatoes, seeded and chopped
  4. 1 clove garlic, minced
  5. 1/3 cup whipping cream
  6. 1/3 cup white wine
  7. 1/2 cup finely chopped fresh basil leaves
  8. 1/2 cup cooked crabmeat
  9. salt and pepper
  10. 1/2 cup grated Parmesan cheese
  11. 1/4 cup chopped Italian parsley
  12. 1 lb. fettuccine
  1. Melt butter and oil in a saucepan over medium heat. Add tomatoes and garlic, simmer slowly until the tomatoes soften and begin to break down. Add cream and 1/3 cup white wine. Simmer 10 minutes, stir frequently. thin with additional wine if sauce become too thick. Stir in basil, crabmeat, salt and pepper; simmer 3 minutes. Add 1/2 of the Parmesan cheese and 1/2 of the parsley. Keep sauce warm. Cook pasta as directed on package, toss pasta with sauce. Garnish with reserved cheese, parsley and basil leaves.
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