Crab Fettuccine
11.5 oz Fettuccine
9 oz crab meat
7 oz cherry tomato
1 clove of garlic
2 tbsp extra virgin olive oil
1.5 tsp chili powder
4 tsp Brandy
2 fl oz cream
Black pepper and salt to taste
1 tbsp parsley, chopped
In a large pan, flavor the extra virgin olive oil with the whole garlic clove.
Add the crabmeat, moisten with brandy and let evaporate.
Wash the cherry tomato, cut in wedges, seed them and drain the inside liquid, then add them to the crabmeat. Sweat the tomatoes then add the chili.
Add the cream, remove the garlic, bring to a boil and set aside.
Meanwhile, boil the Fettuccine in abundant salted boiling water, set aside some of the cooking water, then drain and put in the pan.
Blend well, sprinkle the parsley and, if needed, use some of the cooking water to toss.
