Recipe: Fettuccine With Crab and Asparagus

Serves 4 to 6.

Note: From Ellie Krieger.

• 1 bunch (about 12 oz.) thick asparagus

• 12 oz. dried whole-wheat fettuccine (may substitute dried whole-grain spaghetti)

• 1/4 c. extra-virgin olive oil

• 4 garlic cloves, thinly sliced

• 1 c. dry white wine

• 2 tsp. finely grated lemon zest and 3 tbsp. lemon juice (from 1 lemon)

• 1/2 tsp. salt, or more as needed

• 1/4 tsp. freshly ground black pepper

• 1 lb. lump crabmeat, drained and picked over to remove any bits of cartilage

• 2 tbsp. chopped fresh tarragon

Directions

Cut off the asparagus tips (reserving them). Then, using a sharp vegetable peeler and holding each spear by its woody ends against a cutting board, peel the stalks into long, thin strips. Discard the woody ends.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook according to the package directions, until al dente. Drain and return the pasta to the pot.

Meanwhile, add 2 tablespoons oil and the garlic to a large, deep skillet over medium heat; cook for about 5 minutes, stirring, until the garlic is lightly golden, being careful not to let it burn.

Add the wine (be careful, it will sputter at first) and the stock; bring to a boil over medium-high heat and cook for about 5 minutes, until the liquid has reduced by about half.

Add the asparagus-crab mixture to the cooked pasta in the pot, along with the remaining 2 tablespoons oil, the tarragon and parsley. Toss gently to incorporate. Taste and season lightly with more salt, if needed.

Garnish with more parsley and serve warm.

Nutrition information per each of 6 servings:

Calories470Fat22 gSodium590 mg

Carbohydrates45 gSaturated fat3 gTotal sugar2 g