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Garlic Crab Fettuccine in Rum Cream Sauce

From The El Paso Chile Company Rum & Tiki Cookbook

12 ounces dried (preferably imported semolina) linguine pasta
Salt, to taste
5 tablespoons unsalted butter
3/4 cup finely diced sweet red pepper
3 cloves garlic, minced
1/8 teaspoon crushed red pepper
1/3 cup gold rum
1-1/4 cups heavy whipping cream
1 pound fresh jumbo lump crab meat, picked over
1/2 cup thawed and drained tiny frozen peas
1/4 cup finely chopped flat-leaf parsley
Freshly grated Parmigiano-Reggiano cheese, for serving
Freshly grated black pepper, for serving

Bring a large pot of water to a boil. Add the linguine, salt the water well, and cook according to package directions until almost tender, about 7 minutes.

Meanwhile, in a large skillet over medium heat, melt the butter.


Add the sweet pepper, cover, and cook for 5 minutes. Add the garlic and crushed pepper and cook for 2 minutes. Raise the heat to high, add the rum and cream and simmer until slightly reduced, about 2 minutes.

Drain the pasta well. Add it to the skillet and cook, tossing and stirring the pasta in the sauce, until it has absorbed half of it, about 2 minutes. Add the crab and peas and continue to cook, tossing and stirring, until the crab and peas are heated through, and the pasta has absorbed most of the sauce and is tender, about 2 minutes.

Stir in the parsley, divide the pasta among heated bowls and serve immediately, passing the cheese and a pepper mill at the table.

Yields 4 to 6 servings.

(Updated: 09/20/10 SG)

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