Save this 
See original recipe on www.williams-sonoma.com
Fettuccine With Crab And Fennel
advertise
Ingredients
- 1 lb. egg pasta
- 1 fennel bulb
- 3 tbs. unsalted butter
- 1 carrot, peeled and minced
- 1 large shallot, minced
- 1 garlic clove, bruised
- 1 tbs. minced fresh flat-leaf parsley
- 1/2 cup dry sherry
- 1 cup heavy cream
- 3/4 lb. lump crabmeat, picked over for shell fragments and cartilage and flaked
- fine sea salt and freshly ground white pepper
- 2 tbs. kosher salt
advertise
Also Try
Social Stats
0Rating
0-5
0-5
155Pinterest
Pins
Pins
2Facebook
Shares
Shares
Tweets
0StumbleUpon
Views
Views
Recipe Stats
Published 2014-09-09 18:00:18 (7 years ago).0 people like this recipe.
