Crab Fettuccine with Basil Cream Sauce

Serves: 4

Prep + Cook Time: 40 minutes (with pre-shelled crabmeat)

Calories: 445 per serving

Ingredients:

• 3 tbsp butter*

• 1 clove garlic finely chopped

• 2 tomatoes chopped

• 1/2 c. dry white wine

• 1/3 c.cream

• 1/2 lb fettuccine

• 1/2 c. fresh basil finely chopped

• 1/2 c. cooked dungeness crab meat

• 1/4 c. parsley chopped

• 1/4 c. fresh Parmesan cheese grated

Directions:

1. Melt the butter in a heavy sauce pan over medium heat. Add the tomatoes and garlic and simmer slowly until the tomatoes soften and begin to break down. Add the cream and 1/3 cup white wine. Simmer 10 minutes, thinning with additional white wine if the sauce becomes thicker than heavy cream.

2. While the sauce is simmering, cook the pasta in rapidly boiling salted water until soft, but still firm to the bite. Drain.

3. To the sauce add the crab meat, fresh basil, salt and pepper to taste and 2 TB chopped parsley. Heat through as the pasta cooks. (Don't overcook or the crab will begin to toughen, and the basil will wilt excessively.) Add the pasta and toss to combine well.

4. Place the pasta on a serving platter (or individual plates), sprinkle with remaining parsley and Parmesan and garnish with whole basil leaves.

*The original recipe also calls for 3 tbsp olive oil, but I find it unnecessary.

Adapted from Cuisinart.com