1. Clean crabmeat. 2. In a lg. skillet heat vegetable oil, on med-high heat, until bubbly. 3. Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour. 4. Pull out the pieces of crabmeat, shake off excess flour, and place in skillet. 5. Cook on med-high, until pieces are slightly brown. 6. When crabmeat pieces are done, take out of the oil, and drain on paper towels. 7. Meanwhile place the butter in a med. size sauce pan. 8. Melt it on a low heat. 9. Add the garlic and cook to about 1 minute Do not brown. 10. Add in the cream, and stir the mixture until warmed. 11. Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved. 12. Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat. 13. Add tomatoes, and let cook until all veggies are tender, but not mushy. 14. Add the crab, to heat through. DO NOT overcook. 15. When heated, turn heat to warm. 16. Meanwhile in a lg. pot, bring water to a boil. 17. Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking. 18. Cook the fresh pasta noodles according to pkg. directions. 19. This should not take longer than 4 mins., if you are using fresh pasta. 20. If using packaged noodles, cook according to package directions. 21. Drain in a colander when cooked. 22. Place the drained pasta into the pan with the warm sauce. 23. Add salt and freshly cracked black pepper. 24. Toss the mixture, until all the pasta is coated well. 25. Place on a pretty platter. 26. Sprinkle with the additional Romano cheese. 27. Dust with a very small amount of cracked pepper, and serve immediately. 28. *DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
