Crab and Asparagus Fettuccine

Crab adds a wonderful splash of flavour to this fresh pasta dish. It works well as a starter for a special meal, or as a perfect quick supper. Adding the browned butter at the end may seem a little over the top, but it is essential for that magical touch to complete the dish.

Ingredients:
30ml extra-virgin olive oil
1 shallot, finely diced
5ml fresh thyme leaves
10ml anchovy essence
150ml dry white wine
150ml fish stock
450g asparagus, trimmed and cut into 1 inch pieces
350g white crab meat
750g fresh fettuccine
50g unsalted butter
juice of half a lemon
30-40ml chopped fresh flatleaf parsley
sea salt and freshly ground black pepper to season

Method:
Heat the oil in a large, heavy-based frying pan. Add the shallot and cook gently over low heat for about 5 minutes until softened but not coloured. Stir in the thyme, anchovy essence, wine and fish stock. Bring to the boil and simmer until the liquid has reduced by half. Set aside and keep warm.

Meanwhile, bring to the boil a large pan of salted water. Add the asparagus and cook for 3-4 minutes until just tender. Drain the asparagus, reserving the cooking liquid, which you can return to the pan. Refresh the asparagus under cold running water. Stir the asparagus and crab meat into the reduced shallot liquid.

Return the reserved asparagus cooking liquid to the boil. Tip in the fettuccine and cook for about 2-3 minutes. Drain and quickly refresh under cold running water. When drained, stir into the asparagus and crab sauce.

Melt the butter in a frying pan and cook until nutty and golden, but not burnt. Squeeze in the lemon juice and add the parsley, gently whisking to combine. Pour over the fettuccine and crab mixture and toss gently to combine. season to taste and serve at once.