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Fresh Fettuccine with Creamy Crab Sauce
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 leek (white and light green parts only), washed well and thinly sliced
1 shallot, minced
1/2 cup Chardonnay
12 ounces fresh fettuccine
1/2 pound fresh lump crabmeat, picked through for cartilage
3/4 cup heavy cream
Salt and pepper to taste
1 tablespoon minced fresh tarragon
Bring a large pot of salted water to a boil for the pasta.
Melt the butter in a large skillet, then add the oil and heat gently. Add the
leek and shallot, then saute gently until very tender, about 15 minutes. Add the
wine and simmer for about 2 minutes.
Cook the pasta according to package directions. Drain, reserving about 1/2 cup
of the cooking water.
As the pasta cooks, add the crabmeat and cream to the sauce, and simmer gently
until just warmed through, about 2 to 3 minutes. Season with salt and pepper,
and remove from heat.
Combine the pasta, sauce and tarragon with a sprinkle of salt and pepper. If
needed, add some of the reserved cooking water to thin the sauce.
Serves 4 to 6