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Pasta with Saffron and Crab Aubergine

Yankee Plus Dec 2015


Pasta with Saffron and Crab Aubergine
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Fettuccini tossed with a sumptuous sauce. Cooking down the 4 cups of heavy cream takes some time so don't prepare this if you're in a hurry. --Aubergine, Camden, Maine

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  • 2 tablespoons dry vermouth
  • 1/4 teaspoon crushed saffron threads
  • 1 cup dry white wine
  • 1/2 cup minced shallots
  • 2 cloves garlic, sliced thin
  • 2 tablespoons dried basil
  • 1 teaspoon dried tarragon
  • 4 cups heavy cream
  • 3 tablespoons each minced fresh parsley and fresh basil
  • Salt and pepper to taste
  • 1 pound lump crabmeat, picked over
  • 3/4 pound fettucini, cooked


In a small bowl combine dry vermouth and crushed saffron threads. In a stainless steel or enameled saucepan combine dry white wine, shallots, garlic, dried basil, and dried tarragon and bring to a boil; reduce over high heat until almost completely evaporated. Add heavy cream and simmer the mixture, stirring occasionally, until it is reduced to about 2-1/2 cups (this may take awhile). Strain mixture through a fine sieve into another stainless steel or enameled saucepan, bring to a boil over moderate heat, and stir in the saffron mixture, parsley, basil, and salt and pepper to taste. Add, crab meat and simmer the mixture until the crabmeat is heated through. In a heated serving bowl toss the sauce with the fettucini.
Updated Tuesday, September 23rd, 2008

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