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Crab Fettuccine

  • First Courses
Jacky Xue's recipe for Barilla Pasta World Championship 2016

Ingredients: Per 4 servings

  • ¾ lb fettuccine
  • ½ lb crab meat
  • 5 oz cherry tomatoes
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • oz chilli pepper powder
  • 1 ½ tablespoons Brandy
  • 7 oz heavy cream
  • black pepper to taste
  • salt to taste

Preparation:

Flavour the olive oil with the garlic clove.
Add the crab, wet with brandy and let evaporate.
Add the tomatoes washed and cut into wedges, let them wilt slightly, then add the chopped chili.
Add the cream, remove the garlic, bring to a boil and set aside.
Meanwhile cook the fettuccine in boiling salted water, drain and put in the pan and sauté adding cooking water, if necessary.