Fettucine with crab and fresh asparagus

Fettucine with crab and fresh asparagus


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Creamy crab meat and crisp chunks of green asparagus are added to chopped parsley and sage and tossed through a pot of freshly cooked, steaming pasta.

Pat Alburey

Serves: 4 

  • 75g Parmesan cheese
  • A bunch of flat-leaf parsley
  • A few sprigs of sage
  • 500g fresh fettucine
  • Salt and black pepper
  • 2 bunches asparagus
  • 200g fresh cooked crab meat
  • 3 tablespoons olive oil

Preparation:30min  ›  Cook:6min  ›  Ready in:36min 

  1. Put both a kettle of water and a large saucepan of water on to boil. Shave the Parmesan and put aside. Finely chop enough parsley to give ½ cup and enough sage leaves to give 1 tablespoon; put both aside.
  2. Add the fettucine and some salt to the saucepan of boiling water. Return to the boil and cook for 2–3 minutes, until al dente.
  3. Meanwhile, trim and halve the asparagus, cut diagonally into 7-cm lengths and blanch for 3minutes in boiling water from the kettle. Drain and put aside.
  4. When the pasta is ready, drain and return to the cooking pot. Add the asparagus, crab meat, oil, parsley and sage; toss well.
  5. Spoon the pasta into heated bowls and top with the shaved Parmesan and a generous grinding of black pepper.


good source of vitamins B group and C, and calcium, iron, potassium and iodine.


Dried pasta can be used instead of fresh. Cook for the amount of time specified on the packet.

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