Fettuccine with crab sauce
4 servings
20 minutes
Fettuccine with crab sauce is an exquisite dish of Italian cuisine that captivates from the first bite. Delicate cream and aromatic cognac create a velvety sauce highlighted by the sweetness of crab meat and a slight tanginess of tomatoes. Legend has it that such sauces originated in Italy's coastal regions, where fresh seafood was paired with the rich flavors of local ingredients. This dish is perfect for both romantic dinners and festive occasions. Fettuccine enveloped in aromatic sauce acquires a rich and harmonious taste, while parmesan and parsley complete the composition with refined notes. It is a true gastronomic celebration that can transport you to the shores of the Mediterranean.
1
Boil the pasta according to the instructions. Prepare the sauce simultaneously.
- Fettuccine: 300 g
2
Cut the garlic in half, fry in hot olive oil, and discard it to release only the juice. Add tomatoes and simmer for 2 minutes. Then add cream and cognac. Simmer for a minute and add chopped crab meat, salt, and pepper. Turn off the heat after 3-4 minutes.
- Garlic: 1 clove
- Olive oil: 3 tablespoons
- Chopped tomatoes in their own juice: 60 g
- Cream: 200 ml
- Cognac (brandy): 80 ml
- Crab meat: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Add the sauce to the pasta, mix, and sprinkle with chopped parsley and grated Parmesan.
- Parsley: to taste
- Grated Parmesan cheese: to taste
