Fettuccine with crab meat and asparagus recipe

Fettuccine with crab meat and asparagus recipe

Signor Franco’s fettuccine with crab meat and asparagus


  1. 4 tablespoons of olive oil
  2. Half a shallot, finely chopped
  3. 16 asparagus spears, trimmed
  4. 200g Maris Piper potato very, very finely diced
  5. 250g fresh white crab meat
  6. Handful of grated parmesan
  7. Handful of flat leaf parsley, finely chopped
  8. 3 cups of vegetable stock
  9. Salt


  1. Blanch the asparagus in boiling water for 3 or 4 minutes. Drain then cut into 1 inch lengths. Set aside.
  2. Heat olive oil in a saucepan and gently fry onions until they are translucent.
  3. Add crab meat and cook for 1 minute over a gentle heat, stirring all the time. Add the diced potato, vegetables stock and pinch of salt. Allow to simmer for 4 to 5 minutes.
  4. While sauce is simmering cook pasta in separate pan of salted boiling water for 5 minutes.
  5. Drain the pasta and add it, and the asparagus, to the sauce. Sprinkle in the parmesan and the parsley. Mix everything together well. Serve immediately.