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Garlic Crab Fettucine w/ Rum Cream Sauce




Source of Recipe


El Paso Chile Co.


List of Ingredients




12 ounces Linguine
Salt -- to taste
5 tablespoons Unsalted Butter
3/4 cup Finely Diced Sweet Red Bell Pepper
3 Garlic Cloves -- 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 Drained Tiny Frozen Peas
1/4 cup Finely Chopped Fresh Flat-leaf Parsley
Freshly grated Parmigiano-Reggiano cheese -- for serving
Freshly grated black pepper -- for serving



Recipe



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. 4 to 6 servings.