Al Lewis' Spinach Fettuccine With Crab Sauce

1. Cook the pasta in a large pot of lightly salted, rapidly boiling water for 3 to 6 minutes and drain.

2. Heat the oil in a saucepan over moderate heat.

3. Add the shallots and cook for 1 to 2 minutes.

4. Add the remaining ingredients and cook, stirring, for about 3 minutes more.

5. Divide the pasta among bowls and pour the sauce over it.

6. Garnish with parsley and cheese.

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Nutrient	Quantity
Total fats	84.0212 g
Protein	22.7728 g
Carbohydrates	43.2402 g
Energy	968.7146 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6497 g
Water	525.9907 g
Aspartic acid	1.8878 g
Calcium, Ca	356.1382 mg
Fiber, total dietary	11.517 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1867.4663 g
Niacin	6.5654 mg
Vitamin A, RAE	183.0136 g
Arginine	1.7411 g
Riboflavin	0.5644 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.2081 g
Glutamic acid	4.7688 g
Sodium, Na	134.9116 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7737 g
Total lipid (fat)	84.0212 g
Manganese, Mn	1.4139 mg
Proline	0.6119 g
Fatty acids, total saturated 16:0	8.8052 g
Choline, total	64.9955 mg
Sugars, total	21.5892 g
Serine	0.7553 g
Fatty acids, total saturated 18:0	2.3137 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.5606 mg
Selenium, Se	6.9189 g
Ash	6.0387 g
Fatty acids, total saturated 18:1 undifferentiated	49.4007 g
Pantothenic acid	3.1151 mg
Phenylalanine	0.7337 g
Copper, Cu	1.5274 mg
Betaine	0.054 mg
Thiamin	1.1276 mg
Retinol	8.5 g
Methionine	0.4068 g
Iron, Fe	4.9577 mg
Carbohydrate, by difference	43.2402 g
Phosphorus, P	653.3244 mg
Folate, total	111.6257 g
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	0.7421 g
Cholesterol	14.1667 mg
Valine	0.7643 g
Fatty acids, total saturated 18:2 undifferentiated	18.0943 g
Glycine	0.8939 g
Carotene, alpha	420.9895 g
Fatty acids, total saturated 14:0	0.0726 g
Zinc, Zn	3.4451 mg
Isoleucine	0.6161 g
Fatty acids, total polyunsaturated	18.7912 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	1.0559 g
Vitamin A, IU	3533.6008 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	111.6257 g
Tryptophan	0.2826 g
Vitamin C, total ascorbic acid	126.2969 mg
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.5609 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	87.049 g
Fatty acids, total saturated	11.6766 g
Histidine	0.4116 g
Fatty acids, total monounsaturated	50.4619 g
Threonine	0.6053 g
Folate, food	111.6257 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	9.9417 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	117.2397 mg
Lysine	0.5801 g
Potassium, K	1415.1562 mg
Cystine	0.3024 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 tablespoons	342	15.714	28.8
Olive oil	4 tablespoons	477.36	0	54
Parmesan cheese	0	0	0	0
Tomato	2	124.1379	27.5262	1.0795
Heavy Cream	1 pint	0	0	0
Parsley	0	0	0	0
Crabmeat	8 ounces	25.2167	0	0.1417
shallot	6	0	0	0
chablis	0.5 cup	25.2167	0	0.1417
spinach fettuccine	1	25.2167	0	0.1417