Recipe
November 21, 2011
Fettuccine With Crab & Poached Egg Recipe
Step 1: Soak the crab legs in cold water until thawed. Split the shells with kitchen shears and pull out the meat, picking over it carefully for shell fragments and cartilage. Set aside.
Step 2: In a skillet on medium heat, sauté the guanciale in the oil until it begins to crisp. Add the onion, stirring frequently until it begins to wilt. Add the garlic and cook 1 minute longer. Deglaze with the white wine. When that has reduced by half, add the cream and, if you choose, the crab essence. Reduce the cream until it coats the back of a spoon.
Step 3: Meanwhile, cook the pasta. Add the crab to the cream sauce. Drain the pasta, and over low heat, toss with the sauce. Fold in the lemon juice and parsley, season, and toss again. Taste and correct seasonings.
Reprinted with permission from Mark McEwan’s Fabbrica (2011 Penguin Group Canada).
Watch Lynda Reeves learn two other delicious recipes from Mark McEwan on our Online TV show, plus find more Fabbrica recipes here.
Directions
Yield:
Step 1: Soak the crab legs in cold water until thawed. Split the shells with kitchen shears and pull out the meat, picking over it carefully for shell fragments and cartilage. Set aside.
Step 2: In a skillet on medium heat, sauté the guanciale in the oil until it begins to crisp. Add the onion, stirring frequently until it begins to wilt. Add the garlic and cook 1 minute longer. Deglaze with the white wine. When that has reduced by half, add the cream and, if you choose, the crab essence. Reduce the cream until it coats the back of a spoon.
Step 3: Meanwhile, cook the pasta. Add the crab to the cream sauce. Drain the pasta, and over low heat, toss with the sauce. Fold in the lemon juice and parsley, season, and toss again. Taste and correct seasonings.
Reprinted with permission from Mark McEwan’s Fabbrica (2011 Penguin Group Canada).
Watch Lynda Reeves learn two other delicious recipes from Mark McEwan on our Online TV show, plus find more Fabbrica recipes here.
[img_assist|nid=2077111|title=|desc=|link=popup|align=middle|width=225|height=288]James Tse